Ingredients for 6 people
400g pink rhubarb (cut to 1.5cm pieces)
100g caster sugar
125g white chocolate – broken into pieces
300mls double cream (at room temp)
1 tsp vanilla essence
Place rhubarb and sugar in pan with 2tbs water. Stir gently till sugar dissolves the cover and poach gently for 5 – 8 mins till soft, but holding shape.
Allow to cool before chilling in the fridge for at least 30mins. Melt 100g of the chocolate in a bowl over a pan of gently simmering water – remove from heat and allow to cool. Wisk the cream till it forms soft peaks then fold in the melted chocolate and vanilla.
The mix will thicken slightly. Divide the rhubarb into 6 wide wine/cocktail glasses. Spoon the mousse on top – swirl to decorate and add the rest of chocolate (grated) on top.
Chill for at least a further 2 hours – it can also be made the day before and chilled overnight. Enjoy