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Servings: 4
PREPARATION:
- 1
Bring the water, sugar, wine, vanilla bean, cardemum and the lemon zest and juice to a boil.
- 2
Cut the rhubarb thinly and put them in a big bowl. (If the outer layer of the rhubarb stalks seems thick, you may peel them with a potatoe peeler).
- 3
Pour over the boiling mixture and let it cool. Put it in the freezer or fridge to cool it off.
- 4
For the cream, mix all the ingredient well in a bowl. Add some sugar if needed. Serve with the rhubarb.
