Peel rhubarb and cut into pieces. Clean strawberries and cut in half. Slit the vanilla bean and scrape out the pulp.
Mix cornstarch in cold water. Boil rhubarb pieces, wine (or water) with sugar, the pod as well as the vanilla pulp, soften in about three minutes (duration depends on the age of the rhubarb).
Pour in the cornstarch, stirring briefly. Add strawberries and simmer briefly. Remove vanilla bean. Cool down the grits.
Before serving, bake almond flakes in a frying pan and sprinkle over the grits.
Tip: Serve with amaretti.
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