Rhubarb berry mousse
- 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
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.
- 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)
Total fat 0.6g
–Saturated fat 0.2g
Dietary fibre 1.3g
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