Recipe For Making Charlotte With Rhubarb

This classic English pudding, of fruit baked in a buttery bread case, is often made with apples but works very well with an unusual combination of rhubarb. The pudding is thought to take its name from Queen Charlotte, the wife of George III, who had a fondness for growing fruits.

Ingredients:

* 850g of rhubarb
* 150g caster sugar
* 150ml low-fat sour cream (5%)
* 3 sheets of gelatin
* 30 biscuits spoon
* 1 sachet of vanilla sugar

Method:

* Peel and cut rhubarb stalks into small regular sections. Remove the son and put them on a low heat in a saucepan with the caster sugar until they reduce compote. Stir regularly during cooking.

* Soak the gelatine leaves in cold water and stir into the rhubarb compote, once cooked. Let cool for 2 hours.

* Meanwhile whip the cream lightened with the vanilla sugar and mount whipped, then gently stir in the whipped cream with stewed rhubarb.

* Crouch then the charlotte mold of sponge fingers, then line the inside of rhubarb compote and cover with sponge fingers. Cover the top with a heavy plate and let rest 24 hours in the refrigerator.

* You can accompany this charlotte of red fruit coulis.

There You Go...!!!