Fine Rhubarb Cream

For the fine rhubarb cream, clean and wash the rhubarb and cut into small pieces. Bring cherry juice, cinnamon stick and rhubarb to a boil in a saucepan.

Cover and steam on low to medium heat for about 10 minutes. Stir from time to time.

Stir cornstarch in a little water until smooth. Add sugar to the rhubarb. Stir in cornstarch and bring to the boil again briefly. Remove the cinnamon stick and let the rhubarb cool.

Whip the cream until stiff, adding the vanilla sugar. Fill 4 tablespoons of whipped cream into a piping bag with a star-shaped nozzle. Fold the remaining whipped cream into the rhubarb.

Pour the rhubarb cream into 4 dessert glasses and serve with whipped cream.

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