The rhubarb makes a delicate contrast to the white mousse, and cuts through the creaminess, but you must use young pink rhubarb, not woody bitter green rhubarb. The white chocolate sprinkled on top gives it a lovely texture. This is especially good with a ginger thin.
400g pink rhubarb stalks, sliced into 1.5cm pieces
100g caster sugar
125g white chocolate, broken into pieces
300ml double cream, at room temperature
1 tsp vanilla extract
You will need six wine glasses of around 150-175ml in capacity.
Place the rhubarb and caster sugar in a shallow saucepan and add 2 tbsp water. Stir gently over a medium heat for a few minutes until the sugar has dissolved. Cover with a lid, then gently simmer over a medium heat for 5-8 mins until tender and just holding its shape. Leave to cool in a bowl, then chill in the fridge for at least 30 mins.
Place 100g of the chocolate in a bowl set over a saucepan of gently simmering water and allow to melt. Remove from the heat and leave to cool.
Whisk the cream until just before it forms soft peaks. Add the vanilla extract and melted chocolate and gently fold in. The mixture will thicken slightly.
Divide the chilled rhubarb between the wine glasses. Spoon the mousse on top of the rhubarb in each glass and swirl the top. Finely chop the remaining chocolate and sprinkle over the mousse, then chill in the fridge for at least 2 hrs to allow the mousse to set.
435 kcals • fat 33g • saturates 20g