This time we shall reverse the procedure and start with a sweet in celebration of Denmark's Constitution Day, which is the fifth of June.
1 lb (500 g) wine rhubarb
About 3 tablesp. (100 g) sugar
½-¾ pint (4 dl) whipping cream
½ vanilla pod
1 envelope or ½ oz (15 g) powered gelatine
Almonds for decoration
Wash and cut the rhubarb into 1 inch (2 cm) pieces.
Place in an oven-proof dish and sprinkle with sugar to taste.
As soon as the juice forms, cover and bake at 350°F (175°C) for 20-25 min. or until tender.
Meanwhile, prepare the egg-custard.
Whip the eggyolks with 2-3 tablesp. sugar until white and fluffy.
Boil up half the cream with the vanilla pod until it has imparted its flavour, and beat gradually into the egg mixture.
Prepare the gelatine according to the instructions on the packet and stir into the custard, continuing to stir until it begins to set.
Beat and fold in the egg-whites.
Whip the remainder of the cream and stir in about half.
Pour the fruit into a bowl, saving a few pieces for decoration, and pour the custard over it.
Leave until quite stiff, and decorate with whipped cream, pieces of rhubarb and sliced almonds.