Attention – raw egg white!! For the red flakes, toast the coarse rolled oats in a frying pan with 3 tbsp. brown sugar and cool. Grate lemon zest.
Lightly roll together with white wine, the remaining sugar and the cinnamon stick for 10 min.
In the meantime, rinse and clean the rhubarb and – if necessary – peel off the firm skin. Cut stalk 2 cm long pieces and add to the simmering syrup form. Cover and cook until tender. Then remove the cinnamon stick, mix in the instant flakes and allow the compote to cool.
Whip the egg whites to very stiff peaks and carefully fold into one half of the cooled compote. Fill the rhubarb whipped cream and rhubarb compote in layers into dessert glasses and bring to the table sprinkled with red flakes.