Clean, wash and cut the rhubarb into pieces. Wash, clean and halve the strawberries. Boil 100 ml water, 75 g sugar and vanilla pod. Add rhubarb and simmer for about 5 minutes. Stir starch with a little water until smooth.
Bind rhubarb with it. Fold in strawberries. Pour into a bowl and let it cool down. Melt the fat. Mix the eggs in a bowl until creamy. Stir in melted fat and buttermilk. Mix flour, baking powder, 50 g sugar and salt. Stir into the buttermilk mixture. Heat the clarified butter in portions in a coated pan (16 cm Ø). Bake 8 pancakes one after the other.
Mix flour, baking powder, 50 g sugar and salt. Stir into the buttermilk mixture. Heat the clarified butter in portions in a coated pan (16 cm Ø). Bake 8 pancakes one after the other. Fill the pancakes with compote and roll them up. Arrange on plates with some compote. Dust with icing sugar and decorate with mint
30 minutes waiting time