Rhubarb dessert

250 g rhubarb

chopped into chunks

90 g sugar

50 ml Champagne

2 egg yolks

60 g butter

4 stalks of rhubarb

Some Champagne or sweet wine

as desired

Some runny mixed flower honey

as desired

1 stalk of rhubarb

diced

1 vanilla pod

seeds scraped out and set aside

1 lemon

juice of ½ lemon

50 g sugar

1½ tbsp rhubarb juice or water

1 stalk of red rhubarb

chopped into about 2 cm chunks

1 stalk of green rhubarb

chopped into about 2 cm chunks

1 tbsp runny mixed flower honey

1 stalk of rhubarb

150 g low-fat quark

125 g sugar

50 ml cream

2 egg yolks

1 lemon

all the juice

1 tbsp white flour

2 egg whites

Icing sugar

for dusting

Some olive oil

Some edible flowers and herbs

as desired

Bring the rhubarb, sugar and Champagne to the boil in a pan, then simmer until the rhubarb is tender. Remove the pan from the heat and allow to cool a little. When the liquid has cooled to 84 °C, add the egg yolks and butter and blend very finely with a blender. Allow the mixture to cool down. Using an ice cream maker, churn the mixture into ice cream and place in the freezer. Take the ice cream out of the freezer about 30 minutes before serving.

Juice the stalks of rhubarb. Transfer the juice to a pan. Gently simmer the juice for about 5 minutes. Add Champagne and honey to taste as desired. Keep refrigerated until ready to use.

Put the rhubarb in a pan together with the vanilla pod. Add the lemon juice, sugar and rhubarb juice and reduce to a compote over a low heat for about 30 minutes.

Preheat the cooking space to 90 °C using the steam mode. Toss the rhubarb with the honey in an ovenproof dish. Put the dish on a wire shelf in the preheated cooking space and steam for about 10 minutes. Take the dish out of the cooking space and allow to stand at room temperature for about 30 minutes before covering and refrigerating.

Using a vegetable peeler, peel the rhubarb into long, thin ribbons. Keep refrigerated until ready to use. Just before serving, roll up into rolls.

Preheat the cooking space to 180 °C using the top/bottom heat mode. Whisk the quark, half the sugar, the cream and egg yolks together in a bowl. Fold in the lemon juice and flour along with the vanilla seeds set aside earlier. Whisk the egg whites together with the rest of the sugar until stiff, then gently fold into the mixture. Pour the mixture into the prepared tin, place on a wire shelf in the preheated cooking space and bake for about 30 minutes. Take out and dust with icing sugar.

Place a dollop of compote on each plate, next to it arrange the steamed rhubarb chunks and the rhubarb rolls. Put a scoop of ice cream on top of the compote, pour a little rhubarb juice onto the plate, garnish with a few drops of olive oil and scatter over the edible flowers and herbs. Shred the pancakes into bite-size pieces and serve with the rhubarb dessert.

(Pre-)heat cooking space to 90 °C with Steaming

Preheating finished. Put the food in.

Steaming 90 °C for 10 Mins

(no pause)

(Pre-)heat cooking space to 180 °C with Top/bottom heat

Preheating finished. Put the food in.

Top/bottom heat 180 °C for 30 Mins