Rhubarb mousse #1

Cut rhubarb in pieces and cook in water with the sugar and lemon slices for 20 to 25 minutes.

Remove the lemon slices, drain the rhubarb and set aside.

Dissolve the gelatin in the liquid.

Cool for 2 minutes and add the white wine and rhubarb.

Pour in a pan.

Refrigerate until the mixture is firm.

Remove from the pan.

Top with whipped cream.

Serve cold.


500 ml of sugar

750 ml of water

1/2 kg of rhubarb

125 ml of white wine

1 lemon, sliced

2 envelopes of unflavoured gelatin