This mouth-watering tangerine mousse with rhubarb sauce is light enough to indulge in seconds.


  • 375g roughly chopped rhubarb

  • 150g rhubarb in 5cm lengths, cut obliquely

  • 375g caster sugar

  • 600ml water

  • 1 vanilla pod, split lengthways

  • juice of 15 tangerines and zest of 6

  • 100g caster sugar

  • 70ml water

  • 6 egg yolks

  • 250ml whipping cream


  • For the sauce:

  • 1.

    Boil the 375g rhubarb with the sugar and water for 5 minutes, skim and pass.

  • 2.

    Discard the pulp. Add the scraped vanilla pod to the syrup and bring back to the boil.  Add the trimmed lengths and poach for 1 minute – leave to cool, then chill.

  • For the mousse:

  • 1.

    Heat the tangerine juice with half the zest until it reduces to 30-40ml. In another pan bring the water and sugar to the boil to dissolve and add the juice mixture. It should have a consistency of marmalade.

  • 2.

    Bring the egg yolks to a light and fluffy state over hot water, continue to beat and add (slowly) the juice mixture. Remove from the heat and continue beating till cold with a hand whisk. Whip the cream to soft peaks and fold into the egg mixture.  Fold the other half of the zest into the mixture. Pour into 6 ramekins or suchlike and freeze for 6 hours. 

  • 3.

    To serve, divide the sauce between 6 soup plates and dip each of the moulds in very hot water and set in the middle of each. Dust with icing sugar and serve.

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