1. Caramelize 30 g sugar in a saucepan until light brown. Add pumpkin seeds, mix with the sugar and form on the spot on parchment paper. Cool completely, then chop not too small. Soak gelatin in cold water. Boil 40 g of sugar with the milk, vanilla pulp and 1 pinch of salt. Mix in the semolina with a whisk. Allow to swell at a very low temperature for 5 minutes, stirring a few times with a wooden spoon. Remove from heat and cool for 5 minutes. Squeeze out gelatine. Heat the liqueur and let the gelatine melt in it. Immediately stir into the semolina mixture. Cool until the mixture begins to gelatinize slightly.
Whip the cream until stiff and fold in the orange zest and 2/3 of the pumpkin seed brittle. Leave to cool for at least 3 hours.
2. red wine with 100 g sugar, cinnamon and cloves boil, infuse. Clean rhubarb, perhaps unthread, rinse and drain. Boil red wine stock repeatedly. Gently cook rhubarb in it at low temperature for 4-5 min. Remove, drain and place in a work bowl. Stir cornstarch with orange juice until smooth and thicken red wine stock with it. Cool slightly and pour through a sieve over the rhubarb. Cool completely.
Rinse, clean, drain and quarter the strawberries. Marinate with juice of one lemon and remaining sugar for half an hour. Mix strawberries with rhubarb and arrange on plates. From the pumpkin seed cream, for example, m
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