Monday, 17 January 2011
I'm not a big dessert person, I usually prefer salty and savoury dishes. I think that's why I love rhubarb, that fresh tartness make dessert and cakes less sweet. Another reason to love rhubarb is that it is one of the first signs that spring is on it is way, and that early forced rhubarb also has an amazing pink colour.
I was so happy when I found rhubarb at Borough market last Saturday. I love classics like rhubarb crumble, or rhubarb cake with almonds, but with this young and pink rhubarb I wanted to do a light dessert that kept the beautiful colour.
Rhubarb mousse (4 portions)
5 thin stalks of rhubarb (around 500 g), chopped
1 dl sugar
2 cm fresh ginger, grated
1 lemon, zest and juice
1-2 tsp honey
2 dl creme fraiche
1 dl whipping cream, whipped
6-8 shortbread biscuits, broken into crumbs (I used my favourite lemon shortbread biscuits made by Duchy)
Add the rhubarb, sugar, ginger and lemon juice to a pot and cook on medium heat for 5 min, stirring occasionally
Simmer for a couple of more minutes until you've got a nice smooth compote. Leave to chill.
Whip the cream, add the creme fraiche, honey and lemon zest, and whip until smooth.
Fold in the rhubarb compote until you got a luscious light and pink mousse.
Divide the mousse into bowls or glasses and leave to set in the fridge until serving.
Break the biscuits into crumbs. This is easiest done by putting the biscuits in a small plastic bag and bash it with a rolling pin.
Sprinkle the biscuits crumbs on top of the mousse before serving.