Cut the cleaned rhubarb into pieces the size of a cube and stew with a little water until it disintegrates. Dissolve the sugar in it and let it cool down, adding sugar if necessary.
Soak the gelatine sheets in plenty of cold water for five minutes. Heat about 0.1 liter of rhubarb to lukewarm and dissolve the leaves that have been pressed out by hand, then mix again with the other rhubarb and put in the refrigerator.
When the rhubarb groats just start to gel, fold in the whipped cream and let the mousse set in the refrigerator for at least 3 hours.
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