Rhubarb mousse

1. 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. 2

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

3. 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. 4

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

5. 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.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.