Rinse the orange. Pat dry.

Zest the orange. cut in half and squeeze out 2 tablespoons of juice.

Separate two of the eggs.

In a separate bowl whisk together the flour, white granulated sugar, and salt.

Add the milk, honey, orange zest, orange juice, and rum.

Add the two egg yolks and the remaining two eggs to the mixture and combine thoroughly.

Cover the bowl with a dishtowel and let it rest for 30 minutes.

In the meantime, Trim the rhubarb. Remove the leaves and discard them (they can be poisonous) Rinse the rhubarb and basil leaves. Pat them dry.

Cut the rhubarb into small pieces. Chop up the basil.

Beat the egg whites until foamy. Add the salt and continue beating until stiff peaks form.

Fold the stiff egg whites into the prepared batter. Fold in the chopped basil.

Heat up the butter in an 8-inch skillet.

Fry the fresh rhubarb pieces in the butter for a few minutes until they soften a bit. Add the batter and cook. until the batter sets.

Remove from the pan, transfer to a serving plate. Sprinkle with powdered sugar and serve.