- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus chilling
- Effort: easy
For the fool
- 600 g rhubarb, new-season, cut into 2.5cm chunks
- 85 g unrefined caster sugar
- 1 large lemon, juice only
- 1 vanilla pods, split
- 275 g sponge fingers, (about 48)
- 300 ml whipping cream, lightly whipped
- 450 ml thick custard, (good quality ready-made custard is fine)
For the sauce
- 225 handfuls rhubarb, new-season, chopped
- 100 g caster sugar
- 1 squeeze lemon juice
1. Gently cook the rhubarb in a pan with the sugar, lemon juice and vanilla pod for about 4-5 minutes, or until the rhubarb is softened, thick and pulpy. Cool completely and then remove the vanilla pod.
2. Line six large, straight-sided tea mugs, about 8cm in diameter with a 300ml capacity, with cling film. Wetting the inside of the mugs first will make this easier.
3. Line the sides of the prepared mugs with sponge fingers.
4. Carefully fold together the whipped cream, custard and cooled rhubarb and then spoon carefully into the mugs. Tap the mixture down to level it and then cover with cling film. Chill for several hours, or overnight if possible.
5. To make the sauce, gently cook the rhubarb with the sugar and 100ml of water until the rhubarb is soft and slightly stringy. Pour the mixture into a blender and whiz to a purée, and then push the mixture through a fine sieve.
6. Add a squeeze of lemon juice and adjust the sweetening to taste, adding a little more sugar if necessary.
7. Gently pull the cling film and turn the mousses out. Serve with the rhubarb sauce.
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