Rhubarb Almond Dessert with Vanilla Cream

Rinse the rhubarb, remove the skin and cut into 3 cm long pieces. 2.

Bring to a simmer with the sugar and white wine for about 5 minutes.

Mix the cornstarch with 2 tbsp. water, add to the rhubarb and boil. Cool slightly and pour into a glass bowl.

Whip the egg whites until stiff. 5.

Stir the almond kernels into the rhubarb mixture and fold in the beaten egg whites.

Season the rhubarb and almond dessert and leave to cool.

Serve the vanilla cream separately.

Preparation time: 15 min. Cooking time: 6 min.

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