For the rhubarb puree, empty orange juice and juice of one lemon into a cooking vessel. Cut the peeled rhubarb into pieces and add sugar. Stew gently over low heat with the lid closed until the liquid has disappeared. Blend with a hand mixer, pass through a sieve. For the rhubarb timbale, soak gelatin in water. Separate the eggs. Whip the three egg yolks with confectioners’ sugar over steam until creamy, season with cinnamon and ground cloves. Squeeze out gelatine and let it melt in the hot rhubarb puree. Mix in the yolk mixture. In the meantime, whip the 3 egg whites until firm. Add the rhubarb puree to the yolk mixture and allow to cool. Fold the snow and the cream into the rhubarb mixture. Fill this amount into portion molds (e.g. coffee cups or aluminum molds) and chill in the refrigerator for at least 3 hours.
For the cinnamon yogurt, mix the yogurt and cinnamon with the powdered sugar. Finally, mix in chopped mint leaves.
Dip the cooled rhubarb timbale one by one into boiling water for about 1 second and turn out onto ice-cold plates. Serve together with the cinnamon yogurt. Garnish with mint and whole strawberries.
Tip: Use creamy natural yogurt for an even finer result!