Rhubarb Snow on Almond Polenta

For the rhubarb snow on almond polenta, first wash the rhubarb, remove the lateral threads if necessary, and then cut into pieces about 2 cm wide.

Steam in an ovenproof glass bowl with a few tablespoons of water for about 10 minutes.

Meanwhile, bring the milk to a boil and swirl in the polenta. Bring to the boil briefly while stirring and leave to swell for about 15 min. while warm.

Separate the egg and stir the yolk, a tablespoon of honey and the almonds into the polenta.

Beat the egg whites until stiff, slowly stirring in the second tablespoon of honey. Fold the rhubarb compote into this beaten egg white.

Arrange the rhubarb whipped cream on almond polenta in a deep plate and garnish with strawberries if desired.

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