Heat the puree with glucose, do not boil.

Stir in to melted chocolate. Emulsify with a stick blender.

Add cold cream, and finish the emulsion. Cover with clean film. Put in the fridge for 8 hours or better - overnight.

Whip before use.

Start heating the rhubarb puree in a saucepan over low heat to ~40°C.

Mix the sugar with the pectin and add to the rhubarb puree in a thin stream, stirring all the time.

Bring to a boil and cook for ~30 seconds (so that it bubbles). Keep stirring all the time.

Remove from heat and add citric acid.

Cool down. Put in the refrigerator for 8 hours. Loosen it up before piping.