Ingredients (6 portions):

Rhubarb compote:
2 stalks of rhubarb
5 tbsp sugar
2 tbsp water
Juice of half a lemon

Poppy seed noodles:
500 g potatoes, floury
4 egg yolks
100 g starch
1 pinch of salt
80 g butter
120 g icing sugar
80 g poppy seeds

Preparation:
For the compote, peel the rhubarb and cut into pieces. Slowly caramelise the sugar over a low heat. Then add the water and lemon juice and heat until the sugar has dissolved. Add the rhubarb and bring to the boil, then leave to cool.

Cook the potatoes with the skin on. Then peel and press. Add the egg yolk and starch and knead into a smooth dough. Cut the dough into 4 pieces, shape each into a 1 cm thick roll and cut off 1 cm x 1 cm thick pieces. Use your hand to form thin noodles approx. 8-10 cm long. Boil the pasta in lightly salted water. As soon as they float to the top, they are ready and should be rinsed in cold water.
Meanwhile, melt the butter and mix the poppy seeds and sugar together. Finally, toss the poppy seed noodles in butter and roll in the poppy seed and sugar mixture.

Tip:
Grated nuts can be used instead of poppy seeds.