Clean and rinse the rhubarb and cut into bite-sized pieces. Bring to a boil with the white wine, sugar and vanilla sugar, cinnamon and Citroback and cook the rhubarb until soft. Mix in the stirred starch flour, let it bubble up once and cool. (Otherwise the beaten egg whites will be cooked!) Only then fold in the beaten egg whites, keep the cream in a bowl in the refrigerator until serving. Decorate with whipped cream.
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