Strawberry and Rhubarb Mousse
Rinse and peel rhubarb, cut 250 grams (approximately 8 1/2 ounces) into chunks, cut the rest into thin slices. Rinse half of strawberries. Puree 100 grams (approximately 3 1/2 ounces), cut the rest into slices.
Combine water, strawberry syrup, 25 grams (approximately 0.8 ounces) of sugar and rhubarb chunks, bring to a boil and simmer for 5 minutes. Remove from heat, puree and let cool slightly. Simmer rhubarb slices in water for 5 minutes and set aside. Combine rhubarb and strawberry purees.
Separate eggs. Beat egg yolks, remaining sugar and vanilla sugar until fluffy and fold into fruit puree. Soak gelatine in cold water, squeeze and dissolve over water bath. Add to fruit mixture. Cover and refrigerate. Beat egg whites until very stiff. Beat cream until stiff and once fruit mixture starts to gel, fold in egg whites and cream.
Arrange strawberry slices (set some aside) around ramekin sides and fill with mousse. Refrigerate for 4 hours.
Rinse remaining strawberries and puree. Invert mousse onto four plates, drizzle with strawberry puree and yogurt. Garnish with rhubarb and strawberry slices. Dust with powdered sugar and decorate with mint. Serve.