Rhubarb Cream

Ingredients

• 700 g rhubarb
• 0.25 l white wine
• 2 tbsp Cointreau
• 150 g sugar
• 0.5 tsp cinnamon
• 100 g crème fraîche
• 0.5 l whipping cream
• 1 packet vanilla sugar
• 5 leaves gelatin
• 250 ml milk
• 250 ml Whipping Cream
• 1 Vanilla bean
• 5 egg yolks
• 100 g sugar
• strawberries
• strawberry sauce
• dark chocolate

Instructions

1. 1.

   Wash, trim, peel the rhubarb, cut into pieces and bring to a boil with wine, Cointreau, sugar and cinnamon.

2. 2.

   Simmer over low heat until the rhubarb starts to break down.

3. 3.

   Meanwhile soak gelatin in cold water and whip cream to stiff peaks.

4. 4.

   Puree the rhubarb with a hand mixer. Fold in crème fraîche and vanilla sugar. Add the still warm rhubarb mixture to the gelatin and stir until dissolved. When the mixture begins to set, fold in the stiffly whipped cream.

5. 5.

   Cover the mousse and refrigerate for 3–4 hours.

6. 6.

   For the vanilla sauce whisk milk and cream with the vanilla bean and scraped seeds and bring to a boil.

7. 7.

   Beat egg yolks with sugar until creamy. Stir the hot milk‑cream mixture into the yolk custard, return everything to the pot and cook over low heat while constantly whisking until thickened into a sauce; do not let it boil.

8. 8.

   Strain the vanilla sauce through a sieve, allow to cool, dust the surface lightly with sugar to prevent skin formation.

9. 9.

   Serve the rhubarb mousse with vanilla sauce on plates and garnish as desired with strawberries, liquid chocolate and strawberry sauce.