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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 cr�me 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 cr�me fraiche and serve a spoonful on top of the mousse.