Rhubarb Pancakes with Vanilla Sauce

Ingredients

• 600 g rhubarb
• 2 tbsp lingonberry jam
• 2 Eggs
• 2 tbsp sugar
• 100 g flour
• 250 ml milk
• 1 pinch salt
• 3 tbsp clarified butter
• 250 ml milk
• 250 ml Whipping Cream
• 1 Vanilla bean
• 5 egg yolks
• 100 g sugar

Instructions

1. 1.

   Clean, wash, peel the rhubarb and cut into about 2 cm pieces. Heat the lingonberry jam with 2 tbsp water and steam the rhubarb pieces over low heat for about 1-2 minutes. Remove the rhubarb and let it drain well. Separate the eggs for the batter. Whip the egg whites until stiff, gradually adding sugar. Mix flour with milk, egg yolks and salt until smooth. Fold in the beaten whites. Heat clarified butter in a pan. Prepare pancakes portion-wise: pour 1 tbsp of batter into the pan, cook over gentle heat. Distribute rhubarb pieces on top and continue cooking for about 2 minutes, flip and finish in another 2-3 minutes; keep warm.

2. 2.

   Arrange the pancakes with vanilla sauce on plates.

3. 3.

   Whisk milk and cream with the vanilla bean and scraped seeds and bring to a boil.

4. 4.

   Beat egg yolks with sugar until creamy. Stir the hot milk‑cream mixture into the yolk custard, return everything to the pot and whisk over low heat until thickened into a sauce; do not let it boil.

5. 5.

   Strain the vanilla sauce through a sieve, allow to cool, dust lightly with sugar on the surface to prevent skin formation.