Pickled Rhubarb with Burnt Vanilla Cream

Pickled rhubarb: Thinly remove the peel from the rhubarb. Grate the peel from the citrus fruit or possibly pull it off with a zester. Now squeeze the fruit. Slit the vanilla pod and scrape out the pulp.

Bring everything together with the spices and the peels to a boil in about 300 milliliters of water and simmer for half an hour at a low temperature. In the meantime, cut the rhubarb into fine lozenges or narrow slices. Strain the stock through a sieve, bring to the boil again, season with rum and perhaps a little sugar and thicken with the cornstarch. Add the rhubarb and let it boil again for a few minutes away from the stove. The tender pink rhubarb cooks very quickly. Therefore, the rhubarb pieces and the stock must cool just as separately. When they have cooled down, both are mixed together again. The rhubarb tastes exceptionally good if it is allowed to infuse in the stock for 48 hours.

Burnt vanilla cream: slit and scrape out the vanilla pods, remove the peel from the ginger and chop finely. Boil the vanilla pods and the pulp with the ginger and the whipped cream. Then infuse for another 1 hour. Lightly beat the eggs with the sugar (not creamy!), add the hot vanilla milk and stir everything together well. Pass through a sieve and then fill into four ramekins or coffee cups.

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