Baked Powidltascherl on Rhubarb Ragout

For the dough:

Strain the potato. Add sugar, semolina, cottage cheese, egg yolks, salt and flour to the strained potato and knead to a firm dough, perhaps adding a little flour.

For the filling:

Process almond semolina, prunes, rum and the pulp of the vanilla pod in a food processor until smooth.

Roll out dough and cut out discs. Brush with beaten egg, spread filling, form pastries and press edges firmly together. Dredge the pastries in flour, egg and breadcrumbs and fry in hot oil.

For the rhubarb ragout:

Rinse the rhubarb, remove the peel and cut into pieces about 1 cm wide. Marinate with a pinch of cinnamon sugar and a dash of raspberry brandy, stand for about 1 hour with the lid closed. Caramelize the sugar in a saucepan and carefully extinguish with white wine. Add the rhubarb peel, the vanilla bean pulp and the cinnamon stick to the white wine stock and simmer over low heat.

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