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Rhubarb mousse

Rhubarb mousse
Prepare
over 2 hours
Cook
10 to 30 mins
Serve
Serves 4

Pretty in pink, Matt Tebbutt's light and dreamy dessert is perfect for showcasing seasonal rhubarb at its best.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the rhubarb mousse

Method

  1. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool.

  2. Use a hand-held stick blender to blend to a smooth purée.

  3. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool.

  4. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture.

  5. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig.