Rhubarb Cream
Prep: 10min
|
Servings: 4
|
Cook: 5min
Rhubarb cream is a recipe featuring fresh ingredients from the cream category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g rhubarb
- 150 g sugar
- 200 ml water
- 4 sheets gelatin
- 350 g whipping cream
Instructions
-
1.
Peel the rhubarb, cut into pieces and cook with sugar and water for about 5 minutes. Set aside some pieces for garnish. Then puree and strain through a sieve. Soak gelatin in cold water, squeeze out excess and dissolve it in the still-warm mixture. Chill in the refrigerator until slightly set.
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2.
Beat the cream to stiff peaks and fold into the rhubarb mixture. Refrigerate until firm.
