Rhubarb mousse with port wine

Ingredients for 8 servings:

• 500 g rhubarb
• 150 g sugar
• 1 packet of vanilla sugar
• ½ tsp cinnamon powder
• 4 packs of agar-agar, each for 500 ml of liquid
• 100 ml port wine, red
• 500 g low-fat curd cheese
• 500 ml whipped cream

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 15 minutes

without gelatin, vegetarian

Wash and chop the rhubarb. Place in a large saucepan. Add the sugar, vanilla sugar, and cinnamon. Mix the agar-agar with the port wine until smooth and add to the rhubarb. Bring to a boil and simmer for 2 minutes over low heat, stirring frequently. Remove from the heat and puree with a hand blender. It is best to let the rhubarb cool in a cold water bath, stirring frequently. As soon as the rhubarb is lukewarm, stir in the quark. Whip the cream until stiff peaks and carefully fold into the rhubarb. Pour into small bowls or a large bowl and, once cooled, scoop out dumplings. Chill in the refrigerator for at least 4 hours. You can also replace the port wine with regular red wine, or if children are eating with you, simply use grape juice or apple juice. A sauce made from strawberries pureed with sugar goes very well with this.