Soak the gelatine in cold water. Wash and clean the rhubarb and cut into pieces. Stew with sugar and white wine for five minutes. Reserve a few pieces of rhubarb for decoration. Then stir the rest through a sieve. Dissolve the squeezed out gelatine in the hot fruit liquid (about three quarters of a liter). Let it cool down a little and let it gel until it is semi-solid in the fridge. If you pull a spoon through the liquid and a trace remains visible, the time has come. Whip the whipped cream with vanilla sugar until stiff. Remove some of the cream for the decoration, fold the rest into the gelling liquid. Pour the rhubarb cream into dessert glasses and chill.
Garnish with whipped cream and pieces of fruit to serve.
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