Swiss jelly with rhubarb and strawberries

Ingredients for 6 servings:

• 600 ml milk
• 4 tbsp cornstarch
• 6 tbsp sugar
• 2 eggs
• 1 vanilla pod(s)
• 400 g rhubarb
• 250 g strawberries
• 75 g sugar
• 1 tsp lemon juice
• 120 g rusks
• 6 strawberries, beautiful

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

This is known in Switzerland as jelly.

To make the strawberry-rhubarb compote, first chop the rhubarb and strawberries, then bring to a boil in a pan with 75-100g of sugar and lemon juice. Simmer for about 20 minutes. For the cream, put 500ml of milk in a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add it to the milk in the saucepan along with the vanilla pod. Add the eggs and 6 tablespoons of sugar to the saucepan, whisk well, and bring to a boil. Mix 100ml of the remaining milk with the cornstarch. When the egg mixture boils, pour in the cornstarch mixture and whisk continuously until it begins to thicken slightly. Be careful not to burn. Remove the vanilla pod and let the cream cool briefly. Spread the rusks in a 25 x 25cm dish. Spread the compote evenly over the rusks. Spread the vanilla cream over the top. Garnish with strawberries, if desired. Refrigerate for 4-6 hours. Approximately 266 kcal per serving.