Peel the rhubarb and cut into slices about 5 mm thick.
Cut vanilla bean in half lengthwise, roast slightly with the rhubarb and sugar in a pot over medium heat. Add white wine and water or apple juice, cover and bring to the boil once.
Remove from heat and let steep covered for another 10 minutes. Let cool or stir in a water bath until cold.
Beat egg whites with salt until firm.
Dissolve yeast in the milk, stir with yolks, powdered sugar, lemon zest, vanilla sugar and the flour to a smooth dough. Stir in the snow and rum and let rest for about 10 minutes.
Melt some butter in a heated pan and place small dalks in the pan with a spoon. Fry over medium heat until the edges begin to set. Turn over and finish baking for about 1 minute. Repeat process with remaining batter.
Mix curd with lemon juice and powdered sugar until smooth.
Spread the finished dalks with a little powidl and curd cream and assemble into small towers.
Preparation Tip:
If rhubarb is not in season, apple or pear compote is also suitable.
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