Rhubarb with port wine mousse

Name: Rhubarb with port wine mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 75 g Currant Jelly; 4 TABLESPOONS Lemon juice; 2 Eggs (Gr. M); 100 g Sugar; 1/4 l white port; 1 (10 g) easy go. tablespoons cornstarch; 7-10 Tbsp grated rind of 1 untreated lemon; 1/2 TEASPOON Cinnamon; 1 TEASPOON Icing sugar; 7-10 Tbsp Lemon and lemon balm

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Rhubarb
75 g Currant Jelly
4 TABLESPOONS Lemon juice
2 Eggs (Gr. M)
100 g Sugar
1/4 l white port
1 (10 g) easy go. tablespoons cornstarch
7-10 Tbsp grated rind of 1 untreated lemon
1/2 TEASPOON Cinnamon
1 TEASPOON Icing sugar
7-10 Tbsp Lemon and lemon balm

Directions

1
Clean and wash the rhubarb. Cut into approx. 10 cm long diagonal pieces. Heat jelly, 2 tbsp lemon juice and 3-4 tbsp water in a pot. Steam rhubarb in it for 6-8 minutes at low heat. Let the rhubarb cool down a little. Pour onto four portion plates and let cool off
2
Mix eggs, sugar, port wine, starch, 2 tablespoons lemon juice and zest in a high pot. Shortly before serving, beat the sauce at medium heat until frothy. It is good when it rises in the pot and becomes thick
3
Pour hot sauce over the rhubarb. Dust with cinnamon and icing sugar. Decorate if necessary