John Myers
Rhubarb Wine Cream
The perfect rhubarb wine cream recipe with a picture and simple step-by-step instructions.
- 300 g Fresh rhubarb
- 150 ml Dry white wine
- 150 ml Water
- 4 leaf Gelatin
- 2 tbsp Sugar
- 200 ml Cream
- 10 St. Raspberries
- Clean the rhubarb and cut into small pieces. Put the wine, water and sugar in a saucepan and cook the rhubarb until soft. In the meantime, soak the gelatine. When the rhubarb starts to crumble, remove the pan from the heat and add the soaked gelatin sheets. Mix well until the gelatine has dissolved. Pour into a bowl and chill.
- Whip the cream until stiff. When the rhubarb starts to gel, carefully fold in the cream. Garnish with the raspberries. Chill again in the refrigerator for at least an hour.
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