Pot Omelet with Rhubarb

For the curd omelet with rhubarb, peel the rhubarb (keep the peels) and cut diagonally into 2 cm pieces. Boil orange juice with sugar, ginger, vanilla pod and rhubarb peel and strain. Add raspberries and rhubarb, boil again briefly. Mix cornstarch with a little water and thicken the fruit with it. Put in a cool place. For the omelets, mix curd cheese with sour cream, powdered sugar, lemon juice and zest as well as egg yolks, egg and a pinch of salt. Stir in flour and cornstarch. Beat egg whites and granulated sugar until semi-stiff and fold in. Heat some clarified butter in a pan (or two pans at the same time), pour in a quarter of the mixture at a time and bake in a preheated oven at 160 °C for about 10 minutes. Then immediately turn out onto plates, fold up and serve sprinkled with sugar. Bake the rest of the omelettes in the same way. Serve the cold rhubarb in an extra bowl.

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