ADAPT June recipe

Rhubarb and Orange Mousse

Ingredients
3-4 sticks of rhubarb washed
1-2 oranges
4 eggs
1/2pint/330ml Double cream
4oz/115grams castor sugar

Method

• Trim the rhubarb and cut into 1 inch/2.5 cms pieces. Peel the 2 oranges and cut into pieces.
• Place the rhubarb, orange with a desert spoonof castor sugar into a pan andgently cook until tender. Drain saving the juice.
• Separate the egg yolks from the white and put into separate bowls. Add the remaining sugar to the yolks and place OVER not in a bowl of simmering water, whisk until thick and creamy. Take care if rushed this will, result in sweet scrambled eggs.
• Add a pinch of salt to the whites and whisk until stiff. -Whisk the cream to the consistency of the yolks.
• Finally fold together the rhubarb and orange, egg yolks, egg whites, and cream. Fold lightly so the air is not knocked out. The juice can be added if wished at this stage.
• Place the mixture onto a large serving bowl or 6-8 individual bowls.
• Served with either shortbread biscuits or ginger biscuits. If desired a teaspoonfulof ginger can be added to the mixture

My thanks to Chris Gow for her patience and guidance in teaching me how to make better use of my rhubarb.

This article is from our news archive. As a result pictures or videos originally associated with it may have been removed and some of the content may no longer be accurate or relevant.