Rhubarb and strawberry mousse

Ingredients for 4 servings:

• 250 g rhubarb
• 50 g strawberries
• 2 tbsp grape juice, red
• 80 g sugar
• 1 pinch of vanilla pod(s), including the pulp
• 3 sheets of gelatin
• 200 g sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes

Soak the gelatin leaves in cold water. Wash, hull, and chop the strawberries. Split the vanilla pod and scrape out some of the vanilla seeds. Wash, peel, and cut the rhubarb stalks into 1 cm pieces. Place them in a saucepan with the chopped strawberries, sugar, vanilla seeds, and grape juice. Stir to combine, cover, and simmer gently over low heat until softened. Remove the pan from the heat and purée the mixture, if desired. Squeeze out the gelatin, add it to the hot mixture, and mix well. Allow to cool. Meanwhile, whip the cream until stiff. As soon as the mixture begins to set, carefully fold in the whipped cream. Rinse the serving molds with cold water, pour in the mixture, and refrigerate, covered, for several hours. Turn the rhubarb and strawberry mousse out onto plates. Serve with strawberries, plain or marinated.