Ingredients
For the mousse
150g white chocolate
4 large egg whites
1 tbsp golden caster sugar
200ml double cream
For the poached rhubarb
185ml white wine (or a mini bottle)
1 tbsp golden caster sugar
1 vanilla pod, split lengthways and seeds removed
4 tall rhubarb stalks (about 375g), cut into 5cm pieces
For the topping
75g jumbo oats
30g plain flour
2 tbsp golden caster sugar
50g melted butter
Method
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Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
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While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
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Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid (see above right) and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.
PER SERVING
500 kcals • fat 34g • saturates 20g • carbs 39g • sugars 27g • fibre 2g • protein 7g • salt 0.3g
