Steamed rhubarb with port wine mousse

Name: Steamed rhubarb with port wine mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Rhubarb; 100 g blackcurrant jelly; 4 TABLESPOONS Lemon juice; 2 Eggs; 100 g Sugar; 1/4 l white port; 10 g 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
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Rhubarb
100 g blackcurrant jelly
4 TABLESPOONS Lemon juice
2 Eggs
100 g Sugar
1/4 l white port
10 g 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 and cut it diagonally into pieces of about 10 cm length. Heat jelly, 2 tablespoons lemon juice and approx. 2 tablespoons water in a pot. Add the rhubarb and steam for 6-8 minutes until soft, stirring occasionally. Divide onto 4 glass plates and let cool off. Put eggs, sugar, port wine, cornstarch, remaining lemon juice and zest in a high pot and stir. Shortly before serving, whisk the sauce with the whisks of the hand mixer at medium heat until frothy. The sauce is good when it rises in the pot and becomes thick. Pour hot sauce over the rhubarb sticks and dust with cinnamon and icing sugar. Serve decorated with lemon and lemon balm
2
white glass plate: Pech & Kunte
3
Port wine glass: Kosta Boda