Rhubarb Wine Cream

Peel the rhubarb, cut into small pieces and steam with a little water with the lid closed. Strain, then strain and refrigerate. Stir the egg yolks well with the sugar and cornflour, add the white wine and whisk over steam until thick and creamy. Carefully mix in the rhubarb puree, fill into glasses and set aside to cool. Garnish with cocktail cherries.

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