RHUBARB MOUSSE
Rabarbermousse
Serves approx 4
1.1 lbs rhubarb, very "young"
½ cup sugar
0.8 cup cream
2 teaspoons vanilla sugar
Rinse the rhubarb but do not peel. Cut in ½ inch slices and put them in a saucepan together with sugar. Slowly melt over low heat, covered. It's a rather loose compote. Allow to cool.
Beat the cream until stiff together with vanilla sugar and stir it in by tablespoonfuls into the cold rhubarb compote. Stir well. Divide the mousse in 4 serving glasses and place them in the fridge for a few hours. Decorate with rhubarb slices and mint or lemon balm.
Enjoy!
Bella
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