Summary

Ingredients

• 250 g rhubarb
• 50 g strawberries
• 2 tablespoon grape juice, red
• 80 g suar
• 1 pinch vanilla pod (s), which the pulp
• 3 sheets gelatin
• 200 g sweet cream

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Instructions

1. Soak the gelatine sheets in cold water. Wash, clean and chop the strawberries. Cut open the vanilla pod and scrape out some vanilla pulp.
2. Wash and peel the rhubarb stalks and cut into 1 cm pieces. Place in a saucepan with the chopped strawberries, sugar, vanilla pulp and grape juice. Stir together and slowly simmer covered with a low heat until soft. Remove the pot from the stove and puree the mixture if necessary. Squeeze out the gelatine, add to the hot mixture and stir well. Let cool down.
3. In the meantime, whip the cream until stiff. As soon as the mass starts to gel, carefully fold in the whipped cream. Rinse the portion molds with cold water, pour in the mixture and cover and chill for several hours.
4. Turn the rhubarb and strawberry mousse out onto a plate. Serve with strawberries, pure or marinated.