Rhubarb Mousse on Wood Sorrel With

– and flowers Yield: Sauce

Remove the peel from the rhubarb, cut into small cubes and boil with water. Add juice of one lemon, ginger powder, sugar and finely grated lemon peel and finish. Grind the softened rhubarb in a hand mixer, mix with powdered sugar and cool. Squeeze out the gelatine leaves soaked in cold water, place in a baking bowl in a bain-marie until warm and melted. Mix the liquid gelatine into the rhubarb puree. Fold in the yogurt and finally the whipped cream. Fill into molds and chill in the refrigerator for 3 to 4 hours.

Before serving, crush the strawberries. Bind with powdered sugar and add the juice of one lemon. Place the wood sorrel leaves in the center of the plates. Use a spoon to pull off small rhubarb mousse shells, arrange on the wood sorrel and spread the strawberry sauce evenly all around.

Adapted from Oskar Marti, A Poet at the Kitchen Stove, Spring in the Kitchen, Hallwag,

Tip: Use creamy natural yogurt for an even finer result!

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