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  • 500g rhubarb

  • Juice and zest of 2 oranges

  • 5 fluid oz water

  • 2 tablespoons caster sugar

  • 5 gelatine leaves

  • 200ml/ 7 oz double cream (whipped)

  • 50g/ 2 oz Greek yoghurt

  • To Serve

  • 50g crème fraiche

  • Fine zest of half an orange


  • 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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