Rhubarb-thick milk cream

Ingredients

Directions

1. 1

   Clean and wash the rhubarb and cut it into approx. 1⁄2 cm wide pieces. Boil up with 100 ml water and 50 g sugar in a pot and simmer for about 3 minutes. Let cool down.

2. 2

   Biscuits crumble. Divide into four glasses. Mix lemon juice and syrup, spread evenly on the cookie crumbs.

3. 3

   For the cream, soak gelatine in cold water for about 5 minutes. Finely puree half the rhubarb with a hand blender. Mix the soured milk, pureed rhubarb and 3 tbsp. sugar. Squeeze out the gelatine and dissolve it carefully in a small pot at low heat. First stir approx. 2 tbsp. thick milk cream into the gelatine, then stir into the rest of the cream. Chill for about 10 minutes until the cream starts to gel.

4. 4

   Whip the cream until stiff and fold into the gelling cream. Pour evenly into the four glasses, chill for about 2 1⁄2 hours. Spread the rest of the rhubarb on the cream.