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Rhubarb Mousse

1 Bunch Rhubarb
1 to 2 tablespoons Sugar
3 Eggs

Trim the rhubarb abd cut into pieces.
Cook these with the sugar in a small pan until soft and then liquidise.
Put the the pureed rhubarb back in the pot on a gentle heat.
Separate the eggs and beat the yolks into the rhubarb.
Keep this on the heat, stirring all the time until it thickens and starts to bubble around the edges.
Taste it now for sweetness and add more sugar if necessary
Take it off the heat and beat it vigorously with a whisk to cool it
(you do not want the egg yolks to curdle)

When this has cooled beat the whites with an electric beater until stiff.
Fold about a third of this mix into the rhubarb to lighten it then fold the whites and the rhubarb together.

Let it chill in the fridge.
Serve in glasses or bows with thin ginger biscuits.



April 21, 2008 08:36 PM | 0 Comments
  Martin Dwyer
Consultant Chef