Beat the egg with the orange liqueur, vanilla pulp and water until it forms a thick cream.
Chop the cooking chocolate, let the gelatine melt according to instructions, crush the amaretti, whip the cream until stiff and stir everything together into the egg cream. Leave the cream to cool.
Boil orange juice with sugar and vanilla pod and boil for 5 minutes. Cut the rhubarb into pieces about 3 cm long, add to the juice and let it boil. Remove vanilla pod. Mix cornstarch with Campari and thicken the rhubarb with it.
Divide rhubarb evenly on plates. Scoop off mousse with a tablespoon dipped in hot water and arrange on top of rhubarb.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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