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Rhubarb and Orange Mousse


  • To Serve


  • 1.

    Place rhubarb into a pan with the water and the orange juice and zest and the caster sugar, cover and stew slowly until tender.

  • 2.

    Place into a food processor until a fine paste is achieved, allow to cool then add the double cream and yoghurt.

  • 3.

    Spoon into a ramekin (or you could use a teacup) and allow to set.

  • 4.

    Mix the orange zest with the crème fraiche and serve a spoonful on top of the mousse.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Rhubarb and Orange Mousse.


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