Photography Andy Arnfield
Rhubarb is one of my favorite things to eat as I love the tarty flavour. As a child we used to pick it from the back garden and dip it into a bowl of sugar before chewing the sticks like lollies. Now available all year round I though I would make a light dessert which combines the rhubarb with tangy raspberries. This is a really simple dessert which is a real crowd pleaser and with a bit of fancy topping will be sure to get a gasp when it is served at the table. I haven’t added this to this recipe but you might notice in the photo I have added a sprinkle of popping candy for a bit of added surprise;0)
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 4 servings
3 cups sliced fresh rhubarb
1 cup plus 1 tablespoon cold water, divided
12 tablespoons caster sugar, divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh raspberries
3/4 cup heavy whipping cream
3 egg whites
3/4 sup caster sugar
In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside.
In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into glass clip pots or jars of your choice. Cover and refrigerate for 4 hours or overnight.
Whisk egg whites until peaks starting to for and add sugar gradually and continue whisking until stiff glossy peaks form. Roughly place on top of set mousse pots and torch until golden brown. Decorate with fresh raspberries edible flowers and mint leaves
Yield: 4 servings.