- 1 eggs
- 1 tbsp. Maizena cornflour
- 4 tbsp. sugar
- 350 g rhubarb
- 0.5 organic lemon, use grated zest and 1 tbsp of juice
- 3 dl lactose-free milk
- 1 tbsp. vanilla pod
- 8 piece sponge fingers (gluten-free, Schär), broken into pieces
- 250 g strawberries
Trim and peel the rhubarb and cut it into small pieces. Bring it to a boil in a small pan together with the sugar, lemon zest and lemon juice. Simmer for 2 to 3 minutes until it becomes a compote, then allow to cool.
For the vanilla crème, whisk the egg and sugar thoroughly in a second small pan. Stir in the milk and cornflour. Cut open the vanilla bean lengthwise, scrape out the seeds, and add them, then heat the mixture, stirring constantly, to just under the boil. As soon as the crème thickens slightly, press it through a sieve into a bowl and cover it immediately with cling film. This prevents a skin from forming. Let cool.
Layer the rhubarb compote, sponge finger pieces, strawberries and crème in four dessert glasses. Chill for approx. 2 hrs.
- 2h 35 Preparation/cooking time: ca. 35m + Refrigerate: ca. 120m
- Servings For 4 glasses
- Nutrition 267 Kcal