• 6servings
  • 443calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1kg rhubarb , washed and chopped (coarse, stringy sticks may need to be peeled)

  2. 100g caster sugar , depending on sweetness of rhubarb

  3. 3 tbsp clear honey

  4. 284ml carton double cream

  5. a few dribbles grenadine

  6. 100ml thick coconut cream

  7. 6 almond macaroons

  8. a little desiccated coconut

Instructions Jump to Ingredients ↑

  1. Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.

  2. Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.

  3. Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you're ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.


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