Lumpy cream with rhubarb-raspberry sauce

Name: lumpy cream with rhubarb-raspberry sauce
Total time: 20 min
Yield: 4
Ingredients: 600 gram rhubarb; 2 tablespoon cane sugar; 200 gram fresh raspberry; 200 gram frozen raspberries; 200 milliliters whipped cream; 2 tablespoon lemonade syrup raspberry; 4 cinnamon biscuit

Ingredients

600 gram rhubarb
2 tablespoon cane sugar
200 gram fresh raspberry
200 gram frozen raspberries

200 milliliters whipped cream
2 tablespoon lemonade syrup raspberry
4 cinnamon biscuit

Directions

Bring the rhubarb with the sugar to the boil and simmer gently on the pan in about 15 minutes without lid.
Stir in the raspberries and let the mixture cool down until lukewarm.
Beat the whipped cream with the lemonade syrup at the highest setting.
Spoon the knife into glasses and crumble 1 cinnamon biscuit. Create a large spoonful of raspberry cream.