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Rhubarb and Orange Mousse




Source of Recipe


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List of Ingredients




· 500g rhubarb
· Juice and zest of 2 oranges
· 5 fluid oz water
· 2 tablespoons caster sugar
· 200ml/ 7 oz double cream (whipped)
· 50g/ 2 oz Greek yoghurt

To serve:
· 50g crème fraiche
· Fine zest of half an orange

Recipe



· Place rhubarb into a pan with the water and the orange juice and zest and the caster sugar, cover and stew slowly until tender.
· Place into a food processor until a fine paste is achieved, allow to cool then add the double cream and yoghurt.
· Spoon into a ramekin (or you could use a teacup) and allow to set.
· Mix the orange zest with the crème fraiche and serve a spoonful on top of the mousse.