The composition of the compote from rhubarb:
300 grams of rhubarb
125 milliliters of white wine
125 milliliters of apple juice (preferably fresh)
175 grams of sugar
1 stick of cinnamon
A little vanilla (you can use vanilla sugar)
200 grams of fresh strawberries
1 gram of gelatin
200 milliliters of cow cream
200 grams 1% cottage cheese
lemon juice of one lemon
Rinse thoroughly thoroughly, then remove the skin from it, but do not throw it away! Pour the skin with apple juice with cinnamon and white wine. Also add 130 grams of sugar and vanilla (or 1 vanilla sugar bag) there). We cut purified rhubarb into pieces of 4 centimeters each.
Choose 4 most beautiful strawberries and put aside, we will use them to decorate the dish. We place gelatin in cold water (there is very little water).
Cooking compote from rhubarb.
When all the ingredients are in the pan, put it on a small fire and cook it for 20 minutes. Then we filter the decoction of the peel of the rhubarb into another pan, add the peeled rhubarb and put it on the fire for 5 minutes. After the specified time, we turn off and cool the resulting compote.
Strawberries in the thickness of gruel, add whipped cream and cottage cheese to it.
The remaining 45 grams of sugar and one bag of vanilla sugar is poured with lemon juice and heat until the moment the sugar is completely dissolved. Then we remove from the heat and let it cool. Then squeeze the gelatin and add to sugar syrup. What happened, with the help of a syringe, place a strawberry cream inside.
We lay out the finished strawberry cream into molds and put in the refrigerator for 3 hours. After a three -hour expectation, we quickly dip the molds in hot water (so that the cream is better removed) and spread the figures on the dish. Water the rhubarb compote and decorate with the most beautiful strawberries.