Rhubarb and Ginger Mousse

Rhubarb and Ginger Mousse 
serves 4

550g Rhubarb
2-3 piece stem ginger chopped 
Ginger syrup
2 large egg white
140g sugar
75ml double cream
2 leaves gelatine (soak in cold water for 10 minutes)    

  1. Cook the rhubarb on a medium heat with a tablespoon of water and the chopped stem ginger
  2. Retain ¼ of this mix for later
  3. Dissolve the sugar in water and simmer until all the water has gone and the sugar reaches 115°C using a sugar thermometer 
  4. (if you do not have a sugar thermometer you can test by taking some sugar after all the water has evaporated  on a teaspoon  and placing it in cold water the sugar should have the texture of a soft ball)
  5. At this stage whisk up the egg white and drizzle the hot sugar into it. Continue whisking forming a firm meringue (marshmallow like)
  6. Heat the main batch of rhubarb puree in a pan and add the soaked gelatine, mix well
  7. Fold in to the meringue mix and place into moulds or glasses
  8. Leave to set in a refrigerator (best over night)

For the sauce/topping

  1. ¼ of the stewed rhubarb retained from the 1st stage    
  2. Add sugar to taste and some of the ginger syrup 
  3. If using moulds dip into hot water and turn out
  4. Serve with the rhubarb mixed with a little sugar and some stem ginger syrup.
  5. Or if using glasses place some of this mix on top of each
  6. Decorate with slices of ginger and mint

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