Curd Cheese Poppy Seed Pancake with Ginger-Rhubarb Ragout

For the pancake, peel the rhubarb (remove the peel with a small knife). Then cut into 1 cm wide strips. Peel the ginger, cut into fine strips. Put the ginger and rhubarb in a pot, add white wine and sugar, bring to a boil and simmer on low heat for about 3 minutes.

Then mix some cornstarch with cold water until smooth and thicken the rhubarb ragout with it.

Preheat the oven to 180 °C for the pancake. Mix the curd cheese, yogurt, egg yolks, vanilla pulp and lemon zest.

Beat the egg whites with the sugar until stiff. Mix the flour with the poppy seeds and stir into the curd mixture, then fold in the snow.

Foam some butter in a coated pan, pour in the mixture and place in the oven. Duration: approx. 10 minutes

Then take out, tear, add some butter and sugar. Roast. When the Schmarren has a nice color, serve with the ginger-rhubarb ragout.

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