Rharbarber Compote with Vanilla Cream

First, peel the rhubarb and cut into small pieces. Steam with sugar and apple juice in covered saucepan for about 8 minutes until soft. Allow to cool.

Stir milk and cornstarch until smooth. Add sugar, yolks and vanilla flavoring.

Bring everything to the boil once briefly while stirring.

Allow to cool a little in a cold water bath while stirring.

Whip the egg whites with salt until stiff and fold into the vannilla cream.

Arrange the compote with the cream and serve.

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