Strawberry Rhubarb Compote

Clean rhubarb, remove only a little of the peel, cut into 1 cm wide and 4 cm long sticks. Cook with the juice of one lemon and 50 g of sugar in a closed saucepan for 4-5 minutes (the sticks should not fall apart), then transfer to a suitable bowl and cool.

Rinse, drain and clean the strawberries, cut them into quarters, mix them carefully with the rhubarb.

Caramelize 60 g of sugar in a saucepan. Coat the walnuts with the caramel, place on the spot on parchment paper form and cool completely. Coarsely chop the caramelized walnuts with a heavy knife.

Whip the milk with 30 g sugar and egg yolks in a hot water bath until creamy, cool in a cold water bath, season with the cinnamon powder.

Fill strawberry-rhubarb compote with the caramelized nuts and the sabayon in layers into glasses and bring to the table on the spot

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