Rhubarb jelly with whipped cream

Ingredients:

• 1.8 kg rhubarb
• 2 tbsp. + 1 tsp. Sahara
• 2 packets of 7 grams of gelatin
• 0.5 cups heavy cream
• 0.5 tsp vanilla extract

Preparation:

1. Trim about 2 inches (5 cm) from the bottom of each rhubarb and discard the ends. Coarsely chop the stems and place in a small saucepan with 2 cups of sugar and 1.5 cups of water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and simmer until the rhubarb is tender, about 3 minutes, stirring once or twice. Remove from heat and let sit, covered, for 5 minutes.
2. Pour 0.5 cups of water into a medium bowl and stir in the gelatin. Strain the hot rhubarb mixture through a fine sieve directly into the bowl with the gelatin, whisking gently. Press the solids through the sieve to extract as much liquid as possible from the rhubarb. Discard any remaining solids.
3. If there's a lot of foam and you prefer a smooth jelly surface, skim it off with a spoon and discard. Pour the mixture into eight 120 ml jars. Refrigerate until completely set, at least 3 hours or overnight.
4. When ready to serve, whip the cream with vanilla extract and the remaining 1 teaspoon sugar until very soft peaks form and garnish the jelly with it.