Strawberry Jello with Vanilla Cream

Soften the gelatin in cold water. Rinse the strawberries, remove stems and halve or quarter depending on size. Place strawberries in the glasses, reserving about 1/5 for garnish. Rinse rhubarb, trim, cut into pieces and boil with the apple juice, sugar and 200 ml (approximately 3/4 cup) water. Cook about 5 minutes on low and strain through a sieve. Add drained gelatin to the liquid, stir and pour over the strawberries. Refrigerate at least 3 hours until set.

For the cream, boil the milk and cream with slit vanilla pod. Remove from heat. Mix egg yolks with sugar in a bowl until creamy. Slowly add warm cream to the egg mixture in a thin stream stirring constantly. Pour everything back into the pot and cook over low heat, stirring constantly until creamy. Do not boil the custard. Remove the vanilla pod and allow custard to cool, stirring occasionally.