Summary

Ingredients

• 600 g rhubarb
• 180 g suar
• 100 ml white wine
• 20 ml lemon juice
• 1 stick cinnamon
• 2 egg whites
• 5 sheets gelatin
• 500 ml cream
• 2 tablespoon liqueur, (Aperol)

For the jelly:

• 175 ml liqueur, (Aperol)
• 50 grams sugar
• 4 sheets gelatin

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Instructions

1. Peel and chop the rhubarb and cook in the white wine and lemon juice with the cinnamon stick until soft.
2. Puree the rhubarb with the hand blender without any liquid. Dissolve the previously soaked gelatine in the hot rhubarb mixture, then stir in the Aperol.
3. Beat the egg whites until they are half-stiff, gradually pour in the sugar and beat until stiff. Beat the cream until stiff too.
4. Carefully fold the egg white and cream little by little into the cooled rhubarb mixture.
5. Divide the mixture into 6 or more dessert glasses and let set in the refrigerator.
6. When the mousse has set, bring the Aperol to the boil with the sugar. Take off the stove and let cool down a bit. Add the previously soaked gelatin and dissolve.
7. Let cool down further. Only when the Aperol has cooled down quite a bit (slight gelling may already have started), pour it over the mousse in the dessert glasses.
8. Put glasses in the fridge until the jelly has set.
9. You can also serve fresh strawberries and vanilla or yoghurt ice cream very well.