Rhubarb berry mousse

Fantastic cooked in the microwave, rhubarb’s full flavour is retained and turns the classic rhubarb and custard into a more sophisticated mousse.

Instructions

Cut the rhubarb into small chunks and place in a microwave-proof dish. Cook on full power for 3 minutes. Stir and cook for another 1 minute – the rhubarb should be quite pulpy. Stir in 4 tablespoons sugar and set to one side. Sprinkle the gelatine over the water and leave for a few minutes. Microwave on high for 20 seconds. Stir to check that all the gelatine is dissolved – the liquid should be clear. Set to one side.

Mix the custard powder and remaining sugar together with a little milk to make a smooth paste. Place the remaining milk in a microwave-proof bowl and heat on high for 2 minutes. Remove from the oven and pour over the custard blend and mix together. Return the custard to the microwave-proof bowl and cook for a further 1 1/2-2 minutes, stirring every 30 seconds, until the mix is thick and creamy – this will vary on how thick you like your custard. Cool slightly. Mix the rhubarb with the yoghurt, blueberries and custard. Add the gelatine and stir through the mousse. Pour into serving glasses. Chill until set. Serve with a spoonful of Greek yoghurt and a few blueberries.