Rhubarb and Raspberry Compote with Vanilla Custard
For the compote: Rinse rhubarb, cut into bite-size pieces, mix with 2 tablespoons sugar and leave for about 15 minutes. Caramelize the remaining sugar in a pot until golden brown, pour in red wine, loskochen caramel, then add rhubarb and cook briefly. Pour in 120 ml of water and cook rhubarb covered on low heat for 3-4 minutes until al dente. Meanwhile, rinse raspberries if necessary and mix together with a little water, cornstarch and cooked rhubarb. Let compote cool.
For the custard: Slit vanilla bean pod, combine with milk and cream, bring to a boil and remove from heat. Stir egg yolks and sugar in a bowl until creamy. Slowly pour milk mixture in a thin stream into the egg yolk cream, pour everything back into the pot and mix on low heat, stirring continuously to form a creamy sauce. Do not boil. Strain through a sieve and let cool.
Spread compote on dishes and serve drizzled with custard.