Rhubarb with vanilla cream

Name: Rhubarb with vanilla cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Rhubarb; 200 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 1 TEASPOON Cornstarch; 6 TABLESPOONS Sugar; 250 g Mascarpone (Italian cream cheese preparation); 2 (150 g each) Cup of skimmed milk yoghurt; 2 packages Bourbon Vanilla; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Wafer rolls, lemon wheels and balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Rhubarb
200 ml red currant juice © no longer on sale
7-10 Tbsp !!©
1 TEASPOON Cornstarch
6 TABLESPOONS Sugar
250 g Mascarpone (Italian cream cheese preparation)
2 (150 g each) Cup of skimmed milk yoghurt
2 packages Bourbon Vanilla
2 TABLESPOONS Lemon juice
7-10 Tbsp Wafer rolls, lemon wheels and balm

Directions

1
Clean, wash and cut the rhubarb into small pieces. Bring the juice and 4 tablespoons of sugar to the boil and steam the rhubarb for about 5 minutes. Stir cornflour and a little water until smooth and stir into the rhubarb. Bring to the boil once and let it cool down.
2
In the meantime stir mascarpone and yoghurt until smooth. Season to taste with remaining sugar, bourbon vanilla and lemon juice. Arrange cream and rhubarb in dessert bowls. Serve garnished with lemon wheels, lemon balm and wafer rolls