White Polenta Pancake with Rhubarb and Strawberry Compote

Bring butter, vanilla sugar, milk, salt and 1 tbsp. granulated sugar to a boil, stir in semolina and cook until thick, stirring throughout. Stir 3 yolks and one whole egg into the mixture, then cool. Whip the remaining egg whites to egg whites, beat with the remaining sugar and fold into the semolina mixture. Pour into a buttered frying pan and bake at 220 °C for about 10 minutes.

For the compote, remove the peel from the rhubarb and cut into 1 cm cubes. Sprinkle with sugar and cinnamon, add vanilla. Leave to stand for approx. 30 min. Then heat very briefly and when cooled, stir in the quartered strawberries.

Sugar the polenta, divide into large pieces with a spoon, sugar again and serve with the compote.

Tschida, fine sweet wine

Tip: Local strawberries taste best!

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