Rhubarb Pot Dessert with Strawberry Cream

Cut the rhubarb into small cubes and bring to the boil once with 1 tbsp. granulated sugar.

Soak the gelatin in water, wring out and whisk into the warm rhubarb. Cool to room temperature.

3. beat the vanilla sugar, powdered sugar, egg yolks and grated lemon peel over steam

beat over steam and then stir cooled.

4. mix quark with sour cream until smooth. Whip the egg whites with the remaining granulated sugar to egg whites.

5. mix the quark and sour cream into the foamy yolk mixture, then add the rhubarb and only now add the whipped cream. At the end, stir in the whipped cream and fill the mixture on the spot into pre-cooled, semicircular molds.

Place in the refrigerator for about 6 hours. Briefly dip the molds in warm water and place on a fine wire rack. Cover with slightly tempered liquid cooking chocolate, drain off the excess chocolate and set aside to cool for another time.

When the chocolate has set, place the rhubarb and potato mousse on plates and serve with pureed, lightly sugared strawberries and steamed rhubarb pieces.

Tip: Feel free to use better chocolate – the more delicious the result!

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