Strawberry and rhubarb groats with a vanilla cream sauce

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1.

Clean, wash and slice rhubarb. Wash the strawberries, drain well, clean and cut in half. Bring 300 g strawberries, rhubarb, currant juice, 125 g sugar and lemon zest to the boil in a saucepan.

2.

Let the fruits cook for about 1 minute. Mix the pudding powder and approx. 5 tablespoons of cold water until smooth and stir into the fruit mixture. Cook for another 1 minute. Remove the lemon peel and fold the remaining strawberries under the groats.

3.

Place in a glass bowl and let cool down. For the sauce, remove approx. 3 tablespoons from the milk and mix with the sauce powder and the remaining sugar. Bring the remaining milk to the boil, take it off the stove and stir in the sauce powder.

4.

Bring it to the boil again. Cover the sauce with cling film and allow to cool. Whip the cream until semi-stiff. Stir the cooled sauce well and fold in the cream. Arrange in a sauce. Decorate the grits with a lemon spiral, lemon balm leaves and a strawberry cut in half.

5.

Serve with the sauce.