Total Time
25mins
Prep 10 mins
Cook 15 mins

Yummy, rhubarb-ey and light...though not light on calories! Delightful, delicious, and very more-ish.Find more recipes on my site http://cravepublishing.com/steamovencooking

Ingredients Nutrition

Directions

  1. Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
  2. Process in steam oven for 25 minutes. OR:.
  3. Steam in Thermomix on 90 degrees for 10 minutes.
  4. Cool slightly.
  5. Place in Thermomix bowl.
  6. Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
  7. Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
  8. THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time…no longer than 1 minute on 3 will do!).
  9. Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you’re done!
  10. Put mousse into moulds or ramekins.
  11. Chill several hours or overnight.
  12. Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.