Strawberry Rhubarb Gratin

Rinse the rhubarb, remove the peel and cut diagonally into 3-4 cm long pieces. In a saucepan, bring white wine, 70 g granulated sugar and the cut vanilla pod to the boil. Add the rhubarb and let it boil for a short time. Remove the saucepan from the stove and cool. Rinse strawberries, clean and cut in half. For the gratin mixture, mix egg yolks, cornstarch, cottage cheese and confectioners’ sugar as well as rum, vanilla sugar and lime zest until well blended. Beat egg whites with remaining granulated sugar until stiff peaks form and fold into curd mixture.

Grease deep, heatproof soup plates with butter, spread gratin mixture evenly in plates. Drain the rhubarb pieces on a tea towel and arrange 5-6 pieces decoratively on each plate. Place the halved strawberries in the spaces between them.

Place the plates in the oven preheated to 220 °C, bake until golden brown. Serve sprinkled with powdered sugar.

Klosterneuburg, elegant white wine : source : from Orf-frisch

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