Rhubarb Mousse - cooking recipe

Ingredients

500 g rhubarb
250 g heavy cream
15 g vanilla sugar
150 g sugar
3 teaspoons gelatin
100 g water
Optional
1 tablespoon orange zest

Preparation

Wash, peel and cut the rhubarb into 1 inch pieces.
Cook it with half cup water until just tender (about 5 minutes).
Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
Whip the cream, stir together with the blended rhubarb - gently!
Refrigerate for several hours until the dessert stiffens into a creamy substance.
Enjoy!