recipe: rhubarb mousse

I love an evening at home and a homemade dessert always makes me feel like a night in has that extra little bit of luxury. This dessert is quick to make and just needs some time in the fridge to firm up so make it earlier in the day and just whip it out to enjoy later on. You can also adapt the recipe for any fruit so you can use the freshest fruit with the best taste.

I love old cookbooks and this recipe has been adapted from The Universal Cookery Book, an interesting delve in the mid century kitchen. Who knew that a gill was a unit of measurement? Turns out it’s a quarter of a pint.


serves 2-4 depending how greedy you are

  • 1 tin of rhubarb in syrup (560g)
  • zest and juice of 1 orange
  • 1/2 tsp vanilla essence
  • 125ml cream
  • 3 tbsp greek yoghurt
  • 4 gelatine leaves
  • slug of sloe gin


  1. Place a third of the rhubarb and syrup into a separate bowl. Add a the sloe gin and stir to break up the fruit a little. Set aside.


2. Place the remaining rhubarb into a pan with the orange zest, juice and the vanilla. Bring to a simmer until it has thickened into a puree (while cooking check for sweetness and add sugar if necessary).

3. Measure the rhubarb. You should have about 200ml. If you have more or less you will need to adjust the gelatine proportionately.

4. Soak the gelatine in cold water for 5 minutes.

5. Place the rhubarb and orange mixture back onto the heat. Squeeze out the excess water from the gelatine and add to the rhubarb. Stir until the gelatine has melted then take it off the heat and let it cool a little (ideally until you can stir it without steam being emitted).

6. Whip the cream and the yoghurt together until stiff and fold in the cooled rhubarb and orange mixture.

7. Divide the mixture between your serving glasses and place in the fridge for a few hours to firm up.

8. To serve, add a layer of the reserved rhubarb on top of the mousse and enjoy.

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