Rhubarb Cream

Ingredients

• 500 g rhubarb
• 1 Vanilla bean
• 6 sheets gelatin
• 100 g coconut blossom sugar
• 2 egg whites (very fresh)
• 100 ml whipping cream

Instructions

1. 1.

   Wash, trim and cut the rhubarb into small pieces. Split the vanilla bean lengthwise and scrape out the seeds. Soak the gelatin in plenty of cold water. Add the rhubarb pieces to a pot with 50 ml water, 50 g coconut blossom sugar and the vanilla seeds; bring to a boil. Simmer over very low heat for about 10 minutes, then puree finely and reheat. Add the gelatin while it is still dripping wet to the puréed rhubarb, stir until dissolved, and set the mixture cold.

2. 2.

   Beat the egg whites stiffly, letting in the remaining coconut blossom sugar as you go. Whip the cream stiffly as well. As soon as the rhubarb mixture starts to gel, fold in the whipped cream, then gently fold in the beaten egg whites without overmixing so a marbled pattern remains visible. Spoon the rhubarb cream into six dessert cups and refrigerate until ready to serve.