Baking
Rhubarb and Ginger Mousse
A delicious combination of young rhubarb scented with coconut milk and stem ginger. Similar to a mousse, this can be made several days in advance making it an easy, light dessert option. For a lower-sugar option swap the sugar for xylitol. Preparation: Preparation time: 15 minutes Cooking time: 12 minutes Chilling time 3-4 hours Serves 4 Ingredients 400g young rhubarb, chopped 150g caster sugar 1 chunk of stem ginger, from a jar 1 tbsp ginger syrup, from the jar 4 small gelatine leaves 200ml canned coconut milk 2 egg whites
1. Place the rhubarb in a large pan with the sugar and 2 tbsp water. Cook gently for 10 minutes until the rhubarb is soft. Allow to cool. Puree with the ginger and ginger syrup. 2. Soak the gelatine leaves in cold water for 10 minutes to soften. 3. Place the rhubarb puree in a pan and slowly heat with the coconut milk. Drain the gelatine leaves and add to the pan. Simmer gently until dissolved. 4. Whisk the egg whites until stiff then fold into the rhubarb mixture. 5. Spoon into glasses or bowls and leave to set in the fridge for 3-4 hours.
Nutrition per serving: 260kcal, fat 8.6g (of which saturates 7.3g), carbohydrates 40.6g (of which sugars 39.8g), protein 4.2g
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