Vanilla Pudding with Rhubarb

Ingredients

• 500 g rhubarb
• 100 g whole cane sugar
• 2 tsp grated organic lemon zest
• 1 small cinnamon stick
• 1 Vanilla bean
• 0.5 l milk (3.5% fat)
• 2 Eggs
• 2 egg yolks
• 50 g cornstarch
• 1 pinch salt

Instructions

1. 1.

   Clean, wash, peel the rhubarb and cut into about 2 cm pieces.

2. 2.

   Boil 100 ml water with 2 tbsp sugar, lemon zest and cinnamon stick; add the rhubarb and simmer for 2–3 minutes, then strain and cool.

3. 3.

   Split the vanilla bean lengthwise, scrape out the seeds and combine them with the milk in a pot; bring to a boil.

4. 4.

   Separate the eggs. Beat all yolks with remaining sugar until creamy, folding in the cornstarch.

5. 5.

   Stir the hot milk into the yolk mixture, return everything to the pot, remove the vanilla bean, and simmer gently while whisking continuously until it thickens. Strain the pudding through a sieve and let it cool slightly.

6. 6.

   Whisk the egg whites with 1 pinch of salt until stiff peaks form; fold them into the warm pudding and divide into serving bowls. Serve the vanilla pudding topped with rhubarb compote.