For the curd cheese with ginger rhubarb, cook the rhubarb pieces in some white wine with half a vanilla pod until soft. Remove the vanilla pod and puree the rhubarb.
Cook to a thick puree, sweeten with 3 tablespoons sugar and fold in 1 tablespoon chopped ginger. Transfer to a bowl and let cool.
Combine curd and crème fraîche, add sugar and juice of half a lemon, mix well.
Pour the ginger-rhubarb puree over the top and serve the curd with ginger-rhubarb.
Preparation Tip:
The curd with ginger rhubarb can be sprinkled with coconut flakes, nuts, etc. and spiced up.