juice of 1/2 lemon a little bit of salt salt alz
Peel and dice the rhubarb, boil it with sugar and juice of one lemon until soft. Then skim and crush the rhubarb, boil the liquid. Add the soaked gelatin and heat gently until it dissolves, then stir the liquid into the rhubarb puree. Cool in cold water for 10 minutes, then stir until smooth. Stir egg yolks and powdered sugar (reserve 2 tbsp) together until well blended, then add to the puree. Whip the cream until stiff, then stir in. Beat the egg whites with a pinch of salt until stiff, add the rest of the powdered sugar and mix the beaten egg whites into the mixture. Pour into a suitable bowl and refrigerate for about 4 hours. To serve, scoop out portions with 2 spoons and garnish as desired. The mixture is enough for six people.
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