Rhubarb and Orange Mousse
I have a single rhubarb plant in my garden. Every year week after week it provides me with an abundant crop of fruit, I don’t always know what to do with it all! So I decided to try a rhubarb mousse. Delicious!
Rhubarb is packed with minerals and vitamins and other nutrients that make it ideal for keeping our bodies healthy, including dietary fibre, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium. It is also a rich source of polyphenolic flavonoids like beta-carotene, lutein, and zeaxanthin.
I also stew rhubarb and eat it with my morning porridge and of course eat with custard. Does anyone have any other great rhubarb recipes for me to try?
Here's the recipe for the mouse.
Start by simmering about 350g rhubarb, cut into 2 cm chunks, with 3 tbs sugar and juice of 1 large orange for 10 minutes, until the rhubarb is pulpy. Remove from the heat and sprinkle over 1 sachet of powdered gelatine and stir until the gelatine has dissolved.
Separate 4 eggs. Put the whites in a clean mixer bowl and yokes in a large heat proof bowl. Heat a saucepan of water to gently boiling and set your bowl of yokes over the pan. Add the rhubarb mixture and stir everything over the simmering water until it thickens. This should take about 5 minutes. Be gentle, you don’t want the eggs to scramble. Once the mixture has thickened leave it to cool.
Now to the egg whites. Whisk them with a pinch of salt until they form stiff peaks. Then carefully mix the fluffy whites into the rhubarb mixture with a metal spoon using a cutting action. You want to keep as much air in the mixture as possible.
Once mixed, and there are no visible signs of white or pink mix, portion into 6 bowls, or one large bowl and leave to set in the fridge for 2 hours. Serve with extra rhubarb.