We recommend it with vanilla and fruit ice cream, vanilla cakes or can be eaten alone. It is a fine sour-sweet foam.


  • 0,5 litre LISS Cream Whipper
  • 1 LISS Cream charger
  • 200 ml heavy cream
  • 250 g rhubarb
  • 30 ml water
  • peel of 1 lemon
  • 2-3 powder sugar, as you like it


Clean and chop the rhubarb, cook it with the lemon-peel for a few minutes until it is tender.
Mix it well, allow to cool down then chill in the refrigerator to 4°C. Stir it with the heavy cream and the powder sugar. Pour it into the LISS Cream whipper, screw in one LISS charger. Shake it before serving a few times.