Rhubarb and Strawberry Mousse

Rinse and clean the rhubarb. Cut rhubarb (1) into coarse pieces, cut the rest into narrow slices. Rinse and clean the strawberries. Crush strawberries (1), cut strawberries (2) into slices.

Boil water, strawberry syrup and 1/3 of the sugar. Add rhubarb pieces and steam until soft, about 5 min. Take out, crush and cool a little bit. Steam rhubarb slices in the broth for about 3 min until soft, remove and set aside for decoration. Stir the rhubarb and strawberry puree together.

Separate the eggs. Beat egg yolks, remaining sugar and vanilla sugar until thick. Stir egg yolk-sugar mixture and lemon zest into fruit puree. Soak gelatin according to package directions, allow to melt and stir into fruit mixture. Cover rhubarb-strawberry mousse and refrigerate.

Whip egg whites with salt until stiff. Whip the cream until stiff. As soon as cream begins to gel, fold in whipped snow and whipped cream.

Place strawberry slices in small serving dishes at the edge, pour in mousse and refrigerate for 3-4 hours. Rinse strawberries (3), clean, crush. Turn out mousse onto plates, spread strawberry pulp evenly over it. Mix yogurt until smooth, drizzle on top, add rhubarb slices. Decorate with powdered sugar and mint as desired.

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