1 Boil milk in a pot. Add semolina, remove from heat and allow to soak, covered, for 10 minutes. Let cool slightly.
2 Meanwhile, rinse rhubarb and cut into pieces about 2 cm (approximately 3/4 inch) long. Rinse strawberries and cut in half or quarters depending on size.
3 Separate eggs. In a high vessel, beat egg whites with a pinch of salt until very stiff with a hand mixer.
4 Mix yolks with vanilla sugar in a bowl and stir until creamy. Stir in cooled semolina.
5 Use a spatula to gently fold egg whites into semolina.
6 Heat oil in a large non-stick pan. Add rhubarb and sauté over medium heat for about 2 minutes, stirring frequently (rhubarb will still be firm).
7 Spread semolina batter evenly over rhubarb, cover and cook on low heat for 6 minutes.
8 Turn pancake out of pan onto a plate. Put powdered sugar in a tea strainer and sprinkle over pancake. Garnish with strawberries and serve.