Rahmschmarren with Strawberry-Rhubarb-Woodruff Ragout

For the cream pancake, mix the sour cream with the yolks, flour, vanilla pulp, lemon zest and rum. Whip the egg whites with the sugar until creamy and fold into the sour cream mixture.

Melt 60 g butter in a coated frying pan, pour in the batter and bake in a preheated oven at 180 °C for about 10 minutes.

Tear the Schmarren into pieces with the help of two forks, add the remaining butter and some powdered sugar and caramelize lightly. Arrange on plates and sprinkle with powdered sugar.

For the strawberry-rhubarb-waldmeister ragout, peel the rhubarb stalks, cut away the woody ends and cut the stalks into pieces about 2 cm long. Mix the rhubarb pieces with sugar and grenadine syrup and leave to infuse for one day.

Then place on a baking sheet and cook in a preheated oven at 180 °C until tender. When the rhubarb is soft, drain and refrigerate. Reduce the juice and add it back to the rhubarb.

Wash the strawberries and cut off the leaves. Cut 100 g into nice pieces, mix the remaining strawberries with the sugar and puree with a hand blender. Add the woodruff and leave to infuse for a few hours, then pass through a sieve.

Mix the strawberry puree with the strawberry pieces and the rhubarb and serve the creamed pancake with strawberry-rhubarb-wildernutter ragout.

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