Rhubarb buttermilk dessert with strawberries

Ingredients for 4 servings:

• 200 g rhubarb
• 3 tbsp raw cane sugar
• 350 ml buttermilk
• 150 ml whipped cream
• 5 sheets of white gelatin
• 250 g strawberries
• some chocolate blocks for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

Clean the rhubarb and cut into small pieces. Sprinkle with sugar and let stand for about 1 hour. Then bring to a boil in a saucepan until the sugar has dissolved. Mix the buttermilk and cream in a bowl. Soften the gelatin in a little cold water, squeeze out the excess liquid, and dissolve over low heat. Mix with two tablespoons of the buttermilk mixture and then stir into the rest of the buttermilk. Fold in the still-warm rhubarb. Cut all but two of the strawberries into small pieces. Divide some of the rhubarb buttermilk among dessert bowls. Spoon the strawberries on top and cover with the rest of the buttermilk. Let set in the refrigerator for about 2 hours. Halve the remaining two strawberries and garnish the dessert with them and some grated chocolate.