Rhubarb Mousse with Strawberries

Ingredients

• 400 g rhubarb
• 1 Vanilla bean
• 50 g cane sugar
• 80 ml rhubarb juice
• 5 sheets gelatin
• 300 g whipping cream
• 400 g Strawberries
• 1 tbsp Lemon Juice
• 1 tbsp honey

Instructions

1. 1.

   For the mousse, clean, wash, and peel the rhubarb; cut into 2–3 cm pieces. Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Caramelize the sugar in a saucepan over medium heat for about 5 minutes until light brown. Add the vanilla seeds and deglaze with juice. Add the rhubarb and simmer on low for 4–5 minutes until the caramel dissolves. Puree with an immersion blender, then strain through a sieve. Soak gelatin in cold water.

3. 3.

   Heat the rhubarb puree over low heat, add the drained gelatin, and stir until dissolved. Remove from heat and let cool for about 5 minutes, stirring until it starts to set. Whip the cream stiffly, fold into the mousse, spoon into serving glasses, and chill for 4 hours.

4. 4.

   For the sauce, clean and wash the strawberries; cut 100 g into quarters. Puree the remaining strawberries with lemon juice and honey. Spread strawberry sauce on dessert plates, scoop the mousse onto it, and garnish with strawberry quarters.