Rhubarb Porridge with Strawberries

Peel the rhubarb, cut in half, cut into small pieces and make al dente with white wine, cinnamon stick, water and sugar. Cool the rhubarb, remove the cinnamon stick, fold in the strawberries cut into small pieces and finally stir in the dissolved gelatine. Immediately pour into cold rinsed glass bowls or stemmed glasses and set aside to cool.

Before serving, refine with whipped cream.

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