Peel the rhubarb stalks, remove woody parts and cut into pieces. Place in a frying pan with the strawberry jam and vanilla sugar.
Cover and cook over low heat until soft.
Lift out the rhubarb pieces and boil the pan juices a little bit if necessary. Later, blend with the rhubarb in a hand mixer or blender. Cool.
Rinse the strawberries in cold water and remove the leaves. Set aside nice berries (one per unit). Cut off remaining berries and crush with sugar and juice of one lemon.
Whip the cream until very stiff and fold into the cooled rhubarb puree. Whip the egg whites to egg whites and stir them in just as well.
To finish, divide half of the rhubarb foam evenly into dessert glasses or dessert bowls. Form the strawberry puree over the top and cover with the remaining rhubarb foam. Garnish with the reserved strawberries.
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