Dessert with Rhubarb

Wash and peel the rhubarb stems, then slice them into half-centimeter slices. It is important to remember that rhubarb leaves are not edible and can cause poisoning!

Place rhubarb in a small saucepan, add 100 grams of sugar, squeeze half a lemon, and add a spoonful of pomegranate syrup Narsharab. If you don't have it, it's okay, we can manage without it.

Put the saucepan on low heat and cook for about fifteen minutes. The result should be a fairly thick jam. Cool it down and store it in the refrigerator.

Now let's work on the cream. Bring the milk with a piece of vanilla bean to a boil. Again, if you don't have vanilla bean, you can take vanilla sugar or add a few drops of vanilla extract for the cream.

Beat the egg yolks with sugar until fluffy. Add cornstarch to the yolks and mix. Gradually pour hot milk into the yolk mixture while stirring.

Return the milk and yolk cream to the saucepan and cook over low heat, stirring constantly, until thickened. This will take about ten minutes. Remove the cream from the heat, transfer it to a larger bowl, and place it in a larger bowl of cold water. Whisk with a mixer until completely cooled. Whip the sour cream and mix it with the cream. Put a little rhubarb jam in glasses or ramekins, crumble some cookies on top, and then spoon the cream. Sprinkle some more cookie crumbs on top and refrigerate for a couple of hours.