Swiss Jelly with Rhubarb and Strawberries

Summary

Ingredients

• 600 ml milk
• 4 tablespoon corn starch
• 6 tablespoon sugar
• 2 egg (s)
• 1 vanilla pod (s)
• 400 g rhubarb
• 250 g strawberries
• 75 grams sugar
• 1 teaspoon lemon juice
• 120 g rusks

For decoration:

• 6 strawberries, beautiful

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Instructions

1. For the strawberry-rhubarb compote, first cut the rhubarb and strawberries into small pieces and bring to the boil in a pan with 75-100 g sugar and lemon juice. Let simmer for about 20 minutes.
2. For the cream, put 500 ml of milk in a saucepan. Cut the vanilla pod lengthways, scrape out the vanilla pulp and add the vanilla pod to the milk in the saucepan. Put the eggs and 6 tablespoons of sugar in the saucepan, mix well with the whisk and bring to the boil.
3. Mix 100 ml of the remaining milk with the corn starch. When the egg milk boils, pour in the starch mixture and cook with the whisk, stirring constantly, until it begins to thicken slightly. Make sure that it does not burn. Remove the vanilla pod and let the cream cool down briefly.
4. Spread the rusks in a 25 x 25 cm form. Spread the compote evenly over the rusks. Spread the vanilla cream on top. Decorate with a few strawberries if necessary. Chill for 4 - 6 hours.
5. Approx. 266 Kcal per serving.