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🍰 Fruity Rhubarb Cream with Fresh Strawberries

338 kcal · 30 min · 4 servings

Fruity Rhubarb Cream with Fresh Strawberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the rhubarb.
  2. 2. Peel off the tough outer skin.
  3. 3. Cut the rhubarb in half lengthwise.
  4. 4. Cut the vegetable into pieces about 2 to 3 centimeters long.
  5. 5. Slice the vanilla pod lengthwise.
  6. 6. Scrape out the tiny black seeds with a knife.
  7. 7. Put the sugar into a pot.
  8. 8. Heat the sugar at medium temperature.
  9. 9. Wait about 5 minutes until the sugar turns light brown.
  10. 10. Add the vanilla seeds to the liquid caramel.
  11. 11. Deglaze the pot with some juice.
  12. 12. Add the rhubarb pieces to the pan.
  13. 13. Cook the mixture over low heat.
  14. 14. Let the rhubarb simmer for 4 to 5 minutes.
  15. 15. Stir continuously until the caramel is completely dissolved.
  16. 16. Puree the mixture finely with a hand blender.
  17. 17. Press the puree through a fine sieve.
  18. 18. Place the gelatin in a bowl of cold water.
  19. 19. Put the rhubarb puree into a small pot.
  20. 20. Warm the puree over low heat.
  21. 21. Squeeze the soaked gelatin well.
  22. 22. Add the gelatin to the warm puree.
  23. 23. Stir the mixture until the gelatin is dissolved.
  24. 24. Remove the pot from the heat.
  25. 25. Let the mixture cool for about 5 minutes.
  26. 26. Stir occasionally until the mixture starts to thicken.
  27. 27. Whip the cream until stiff.
  28. 28. Gently fold the whipped cream into the rhubarb mixture.
  29. 29. Fill the mousse into a bowl.
  30. 30. Place the bowl in the refrigerator for 4 hours.
  31. 31. Wash the strawberries thoroughly.
  32. 32. Remove the green stems.
  33. 33. Cut 100 grams of the strawberries into quarters.
  34. 34. Puree the remaining part of the strawberries finely.
  35. 35. Mix the puree with lemon juice.
  36. 36. Add honey to the strawberry sauce.
  37. 37. Spread the strawberry sauce onto the dessert plates.
  38. 38. Scoop small balls (quenelles) from the chilled mousse.
  39. 39. Place the mousse balls on top of the sauce.
  40. 40. Decorate the plates with the strawberry quarters.

Nutrition per serving