Clean the rhubarb and cut into pieces. Mix with 2 tablespoons of water and 150 g of sugar and cook covered for 10-15 minutes over a mild heat. Then puree with the cutting stick and let cool down.
Whip the cream until stiff. Let the rest of the sugar and the vanilla sugar trickle in. Fold the fruit puree into the cream so that the cream looks marbled. Serve in small glass bowls.
A dessert that is as simple as it is delicious that I could sit down in.
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