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🍽️ Rhubarb-Berry Dessert with Sparkling Wine

245 kcal · 30 min · 4 servings

Ingredients

• 3 sheets gelatin
• 150 g sugar
• 200 ml sweet wine
• 2 stalks rhubarb
• 0.5 cinnamon stick
• 0.5 vanilla pod
• 100 g gooseberries
• 100 g raspberries
• mint (for garnishing)
• 125 ml prosecco

Instructions

1. 1. Soak the gelatin in a bowl of cold water to soften it.
2. 2. Clean, wash, and peel the rhubarb. Cut the vegetable into pieces about 1/2 cm thick. Place these in a pot and add 200 ml of water, the sugar, the cinnamon stick, and the split vanilla pod. Bring the mixture to a boil.
3. 3. Let the rhubarb simmer on low heat for a few minutes until it is soft but still holds its shape. Wash the gooseberries and let them cook along with the rhubarb for 1 minute.
4. 4. Dissolve the drained gelatin in about 5 tablespoons of the hot fruit liquid. Then stir the dissolved gelatin into the compote.
5. 5. Place the bowl in the refrigerator for 1 hour to allow the compote to cool and set. Meanwhile, wash the raspberries and gently pat them dry with kitchen paper.
6. 6. Remove the cinnamon stick and vanilla pod from the compote. Divide the mixture among 4 small glass bowls. Gently stir in the Prosecco. Garnish the dessert with the raspberries and fresh mint leaves.

Nutrition per serving

• kcal: 245
• Protein: 2 g · Fett/Fat: 0 g · Carbs: 44 g