Bring milk, 1 tablespoon butter and vanilla sugar to the boil. Stir in semolina, bring to the boil and remove from the heat. Cover and let it swell for about 5 minutes.
Separate the egg. Beat the egg whites until stiff, adding 1 tablespoon of sugar and 1 pinch of salt. Whisk egg yolk and cream. Stir into the hot semolina. Fold in the beaten egg white. Pour into a bowl and mix at least
Chill for 4 hours.
Clean, wash and slice the rhubarb. Mix starch and 2 tablespoons of water. Heat 1 tablespoon butter. Melt 75 g sugar in it. Stir in juice. Simmer rhubarb for about 2 minutes. Bind with mixed starch.
Let it cool down. Sweeten the compote if necessary and serve. Cut off large cams from the semolina and place on top.