Strawberry cream floss with rhubarb

Name: strawberry cream floss with rhubarb
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g fresh rhubarb; 4 el granulated sugar; 2 tl all in one; 250 g fresh strawberry; 1 tl balsamic vinegar; 125 g mascarpone; 4 dl White custard

Cream of strawberries and rhubarb.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Cut the rhubarb into a piece of 3 cms. Bring the water with the sugar to a boil in a saucepan. Add the rhubarb pieces and soften in 5-7 minutes. If necessary, bind the cooking liquid with a tie. Allow the rhubarb to cool.
Cut the strawberries into pieces. Leave 2 tablespoons of strawberries for the garnish. Puree in a bowl with hand blender or food processor the rest of the strawberries with balsamic vinegar and the rest of the sugar. Beat the mascarpone through.
In 4 high glasses, pour alternately white custard, rhubarb and layers of strawberry cream. Finish with a layer of white custard. Garnish the strawberry cream chip with pieces of strawberry.

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Nutrition

330Calories

Sodium27% DV640mg

Fat28% DV18g

Protein10% DV5g

Carbs12% DV37g

Fiber40% DV10g

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