Clean, wash and cut the rhubarb into pieces. Put them into a pot with the jam and bring to the boil while stirring. Simmer for about 5 minutes. Stir starch and 3-4 tbsp. water until smooth, stir into the rhubarb and bring to the boil again.
Let the compote cool down.
Mix flour, vanilla sugar and 1 pinch of salt in a bowl. Mix with 4 eggs and milk until smooth. Let the dough swell for about 15 minutes. Stir in mineral water. Grease a coated pan (approx. 26 cm Ø) with some clarified butter.
Bake about 8 golden brown crêpes from the dough one after the other.
Whisk cream, sugar and 4 eggs. Spread each crêpe with approx. 2 tbsp. rhubarb compote and roll up. Cut each crêpe into 3-4 pieces and place in a flat greased casserole dish. Pour egg cream over it.
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 35-45 minutes until the egg cream has set. If necessary, cover after half of the time. Dust with icing sugar and decorate with melissa.