Strawberry Rhubarb Porridge with Vanilla Sauce

Cut the strawberries in half and sprinkle with a little sugar, steep in the refrigerator for about 2 hours. Cut the rhubarb into pieces about 2 cm long, cut the vanilla bean in half lengthwise and diagonally, peel the ginger and cut into slices.

Mix 100 grams of sugar with 0, 1 l of water, let it boil and simmer for 5 minutes until it is slightly syrupy. Put the ginger and the vanilla bean on the bottom of a fireproof dish, put the rhubarb pieces on top, pour the syrup over the whole thing, cover the dish with aluminum foil and put the whole thing in the oven at 180 °C for 15 minutes.

Place in the oven heated to 180 °C for 15 minutes, until the rhubarb is soft but still clearly al dente, i.e. it still cracks a little when you bite into it. Then remove the mold and cool the rhubarb in the cooking juices.

In a heavy-bottomed saucepan, caramelize the honey and the remaining sugar over medium heat until pale yellow, then extinguish with the citrus juices (be careful, they can splash hot), stir, add the bottle of white wine, let it bubble up as well and stir until the caramel has dissolved, boil this gravy with the saucepan open to about 2/3 of the liquid, cool. Pour the rhubarb juice through a sieve into the stock, add the juice of the strawberries, mix well, now you can add sugar for the last time. Take out the ginger slices from the rhubarb, scrape out the vanilla bean, grains to the juice.

The whole

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