Remove the skin from the rhubarb and cut into strips 3 cm long and 1 cm wide. Sauté briefly in butter and sprinkle with sugar. Extinguish with Riesling and Obstler, fill up with apple juice.
Remove the cooked rhubarb (which should still have bite) from the stock, thicken with cornstarch and refine with the pulp of a vanilla pod and lemon zest.
Stir the yolks with the sugar and honey. Add vanilla pulp, saffron and crème fraîche. Fill into shallow dessert bowls. Bake in the oven at about
C (at least half an hour). Sprinkle with powdered sugar and caramelize in broiler top heat.
Serve with the rhubarb compote, garnished with mint and an almond leaf.
Simply delicious! Cooking with Harald Rüssel