Rhubarb berry mousse

Serves: 6

Time to make: 25 mins , plus 1 hr chilling

Ingredients

300g rhubarb, trimmed weight
6 tablespoons sugar
2 teaspoons gelatine
5 tablespoons water
2 tablespoons custard powder
1 ½ cups skim milk
200g berry yoghurt
½ cup frozen blueberries, defrosted (see tip on defrosting)
To serve
Greek yoghurt
blueberries (optional)
fresh mint

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Instructions

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1 Cut the rhubarb into small chunks and place in a microwave-proof dish. Cook on full power for 3 minutes. Stir and cook for another 1 minute – the rhubarb should be quite pulpy. Stir in 4 tablespoons sugar and set to one side. Sprinkle the gelatine over the water and leave for a few minutes. Microwave on high for 20 seconds. Stir to check that all the gelatine is dissolved – the liquid should be clear. Set to one side.

2 Mix the custard powder and remaining sugar together with a little milk to make a smooth paste. Place the remaining milk in a microwave-proof bowl and heat on high for 2 minutes. Remove from the oven and pour over the custard blend and mix together. Return the custard to the microwave-proof bowl and cook for a further 1 1/2-2 minutes, stirring every 30 seconds, until the mix is thick and creamy – this will vary on how thick you like your custard. Cool slightly.

3 Mix the rhubarb with the yoghurt, blueberries and custard. Add the gelatine and stir through the mousse. Pour into serving glasses. Chill until set. Serve with a spoonful of Greek yoghurt and a few blueberries.

Variations

For a taste of summer, stir in some frozen berries – but this dessert can be made without, too.
Make it gluten free: Check your custard powder and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 127 cal

Kilojoules 530 kJ

Protein 6 g

Total fat 0.6 g

Saturated fat 0.2 g

Carbohydrates 24.7 g

Sugar 22.3 g

Dietary fibre 1.3 g

Sodium 75 mg

Calcium 220 mg

Iron 0.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.