Rhubarb Pudding

Steam the rhubarb with sugar, vanilla sugar and cinnamon in a closed saucepan in a heated oven at 220 °C for approx. 45 min. until soft. Then strain and cool.

Soak the gelatine in cold water.

Meanwhile, add the rhubarb puree with the Riesling to 1.5 l (based on 1.2 kg of rhubarb) and season with the juice of one lemon and maybe a little bit of cinnamon.

Drain the gelatin, squeeze it out and let it melt in the kirsch over lowest heat. Fold into the rhubarb-wine juice and pour into a mold well rinsed with cold water.

Set in the refrigerator overnight.

Just before serving, turn out onto a platter, garnish with dots of cream and strawberries to taste.

Adapted from Oskar Marti, Ein Poet am Küchenherd, Frühling in der Küche, Hallwag,

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