Rhubarb mousse

Pretty in pink and feather-light, this rhubarb mousse captures the essence of spring with its fresh, tangy fruit and delicate vanilla cream. Each spoonful melts in the mouth, offering a dreamy finish to any meal.
By Matt Tebbutt
From Saturday Kitchen

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This rhubarb mousse is a lighter dessert option, featuring seasonal rhubarb, eggs, and cream. It contains less sugar and fat than many traditional puddings, while offering a refreshing, fruit-forward taste.

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Ingredients

• rhubarb 400g/14oz, cut into 2cm/1in pieces
• fresh orange juice 60ml/4 tbsp
• caster sugar 40g/1½oz
• free-range eggs 2 medium, separated into yolks and whites
• double cream 130ml/4fl oz
• vanilla pod 1, seeds removed
• mint 4 sprigs, to garnish

Method

Cook and Purée the Rhubarb

1. Place the rhubarb, orange juice, and caster sugar in a saucepan. Cook gently for about 10 minutes until the rhubarb softens. Allow to cool.
2. Use a hand blender to blend the mixture into a smooth purée.

Thicken the Mousse Base

3. Whisk the egg yolks into the warm rhubarb purée. Place over a low heat, whisking for a few minutes until the mixture thickens. Transfer to a mixing bowl and leave to cool completely.

Incorporate the Egg Whites and Cream

4. In a clean mixing bowl, whisk the egg whites to soft peaks using a whisk. Gently fold the egg whites into the cooled rhubarb mixture with a spatula.
5. In another clean bowl, whisk the double cream and vanilla seeds to soft peaks. Carefully fold the cream through the rhubarb mixture until fully combined.

Chill and Serve

6. Spoon the mousse into serving glasses and chill for several hours until set. Garnish each mousse with a fresh mint sprig before serving.

Additional Notes

For an extra flourish, serve with a crisp biscuit or a scattering of fresh berries.

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What can you serve with this

1. Shortbread biscuits – Their buttery crunch contrasts delightfully with the airy mousse.
2. Fresh strawberries – Add a burst of sweetness and colour to your dessert plate.
3. Crème fraîche – Its tangy creaminess complements the mousse’s lightness.
4. Pistachio crumbs – Sprinkle for a nutty, savoury finish and extra texture.

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Nutri-score Health Check

This recipe scores a Nutri-score of B. The main ingredients-rhubarb, orange juice, and egg whites-keep it light and relatively low in calories, with only a moderate amount of double cream and caster sugar adding richness.

Positive Factors

• Rhubarb is high in fibre and vitamin K, while being low in calories.
• Egg whites provide lean protein with minimal fat.
• Orange juice boosts vitamin C content.

Negative Factors

• Double cream adds saturated fat.
• Caster sugar increases the sugar content, though used in moderation.

This Nutri-score has been automatically calculated from the ingredients in the recipe and is only a guide. Enjoy this rhubarb mousse as a lighter, fruit-forward dessert choice.