Mash strawberries with powdered sugar and juice of one lemon. Remove the rhubarb from the peel, cut the flesh into sticks. Boil rhubarb peel with orange juice, white wine and sugar for 5 min on low heat. Strain through a sieve. Let rhubarb sticks bubble up once in the broth, put aside to cool.
Season bunches of milk with salt, add flour. Stir in egg yolks and grappa. Leave to rest for 30 minutes. Stir in snow. Fill the dough into a piping bag with a round nozzle and squirt it in circles into hot olive oil. Bake until golden brown. Remove, roll in cinnamon sugar.
Serve: Divide bunches evenly on dessert plates. Serve with strawberry puree and rhubarb compote.
Palatinate – a sweet, fruity wine with delicate acidity.
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