Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
Process in steam oven for 25 minutes. OR:.
Steam in Thermomix on 90 degrees for 10 minutes.
Place in Thermomix bowl.
Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
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!).
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!).
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!
Put mousse into moulds or ramekins.
Chill several hours or overnight.
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.