Clean the rhubarb, cut into pieces approx. 1 cm long. Put in a bowl. Sprinkle with sugar. Scald with boiling water. Let it steep for 5 minutes. Drain and drain.

Soak gelatine in cold water. Warm up the strawberry juice. Take off the stove. Squeeze out the gelatine well and dissolve it in the juice. Add the rhubarb.

Line a small saddle of venison shape (approx. 25 cm long) with cling film. Pour in the rhubarb mixture. Chill for about an hour.

Wash, clean and chop the strawberries. Soak the gelatine in cold water. Warm up the strawberry juice. Take off the stove. Squeeze out the gelatine well and dissolve it in it. Add the strawberries. Allow to cool slightly.

Carefully pour the strawberry mixture onto the rhubarb layer. Put the mold back in the cold for about an hour.

Soak gelatine in cold water. Warm the cream, milk and vanilla sugar. Squeeze out the gelatine well and dissolve it in the milk. Allow to cool slightly.

Wash mint leaves, shake dry and finely chop. Stir in the milk. Pour the last layer on the strawberries. Chill overnight.

Carefully turn the terrine out of the mold onto a plate. Remove the film. Cut into slices and place on dessert plates. Garnish as you wish.

Note! Instead of bourbon - vanilla sugar you can of course also use vanilla pulp and sugar ;-)