Clean and rinse the rhubarb, cut into pieces. Boil the red currant jelly.
Add half of the rhubarb and raspberries to the jelly and cook for 10 minutes on low.
3. spread everything through a sieve, repeat. Stir cornstarch with 5 tbsp. water, mix with the fruit puree, let it boil once.
4. add remaining rhubarb, simmer gently for 10 minutes. Add remaining raspberries, bubble, set aside to cool.
Put the ice cream in the refrigerator 1 hour before serving, add whipped cream and cherry brandy to the thawed ice cream and beat with the whisks of a mixer. Arrange everything in bowls, garnish with lemon balm.
As a menu suggestion:
Entrée: trout with basil sauce.
Main course: Minced roast with cucumber
Dessert: Rhubarb-raspberry jelly