(*) Should offer for 5 to 6 people.
Peel the rhubarb stalks, remove woody parts, cut into pieces and put in a frying pan. Cut the vanilla pod in half lengthwise and add it with the seeds scraped out, the star anise, the sugar and the red wine. Cook the rhubarb on a low fire with the lid closed until very soft.
Remove the vanilla pod and star anise. Grind the rhubarb together with the cooking liquid. Allow to cool, then place in a cool place.
Shortly before serving, whip the egg whites until very creamy. Then gradually add the vanilla sugar and sugar while continuing to whisk; the mixture should be snow-white and glossy with fine pores. Whip the cream until stiff and fold into the whipped cream.
Fill the rhubarb puree alternately with the snow-cream mixture into dessert bowls or glasses, creating different colored layers, finishing with a white “bonnet”. Garnish each with 1 sugar flower of your choice.
Star anise – The reddish-brown, star-shaped fruits of an evergreen magnolia tree are harvested while still unripe, dried in the sun and then have a penetrating, pungent anise aroma. Star anise is available ground or as whole stars, the latter can be kept for a very long time in an airtight container, in contrast to the powder, which soon loses its aroma. Star anise is an ingredient in the famous Chinese five-spice blend as well as in various curry blends.
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