Rhubarb with White Chocolate Cream - Monthly Mingle: Spring Fruit Sensations

I have discovered that great event by Meeta called Monthly Mingle and had the sudden idea to participate for the very first time. This time it is guest hosted by Abby from Eat the right stuff. Spring time is here and shops are full with strawberries, asparagus and rhubarb. I made lately rhubarb clafoutis and I confess that was the only one dish with rhubarb I have ever made, but not for the first time. That is why I wanted to give a try for another dessert containing rhubarb as I love everything that is sour. I was sure it needs to be combined with white chocolate, and so I made a white chocolate cream. It is a nice combination with the sour rhubarb flavoured with some vanilla.

Ingredients:
50 g white chocolate
125 ml milk
125 ml heavy cream
3 egg yolks
50 g sugar
350 g rhubarb
1 tablespoon elderberry syrup
1 pack vanilla sugar
50 g sugar
60 ml water
juice of 1 lemon

For the chocolate cream chop chocoalte. Bring milk and heavy cream to boil. Whisk sugar with egg yolks and add hot milk-heavy cream mixture. Fill back to the pot and while stiring constantly let it get thick, but do not cook it! Pour it over the chocolate, mix well leave it in the fridge for 2 hours.
Peel and cut rhubarb in small cubes and together with water, sugar, lemon juice, vanilla sugar and elderberry syrup bring to boil and cook for 10 minutes. Serve on top of the chocolate cream.