Rhubarb Mousse
- 150 ml orange juice
- 30 ml lemon juice
- 50 g sugar
- 350 g peeled rhubarb
- 70 g powdered sugar
- 200 ml whipped cream
- 3 eggs
- cinnamon
- 5 leaves of gelatine (or an equivalent amount of vegetarian substitutes like agar)
Cut the rhubarb and mix it with the sugar and juice, boil until the rhubarb is soft and excess liquid evaporates, then purée the mixture. Separate the eggs, and beat the egg yolks and powdered sugar over a double-boiler until fluffy. Add a generous pinch of cinnamon. Dissolve chosen gelling agent into the egg mixture and and add it to the puréed rhubarb. Beat the egg whites and fold them into the rhubarb, then repeat this with the cream. Chill for 3-4 hours before serving.
From Joe Foster (many thanks to Franziska!)