Peel the rhubarb and cut into cubes. In a pan with butter, sweat the rhubarb, add 50 ml water and agave syrup and stew until soft. Then let it cool down.
Rinse strawberries, drain well and chop.
Cut open the vanilla pod and remove the pulp.
Mix curd cheese and crème fraîche with vanilla pulp, fold in rhubarb compote and strawberries.
Serve garnished with fresh mint.
Preparation Tip:
The cream tastes very good with pancakes or sponge cake.
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