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  • Rhubarb with white chocolate mousse
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    By Tina Nordström

    Rhubarb with white chocolate mousse

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    Servings: 4

    PREPARATION:

     
    • 1

      Cut the rhubarb stalks into bite-size pieces.

    • 2

      Gently cut the vanilla bean lengthwise to release the full flavor.

    • 3

      Mix all the ingredients together except for the cream and chocolate.

    • 4

      Simmer over a medium heat for 15 minutes. The rhubarb should fall apart when done. Set to one side and allow to cool.

    • 5

      Bring half of the heavy cream to the boil. Pour the cream over the chopped chocolate and mix with a hand-held mixer. Blend in the rest of the cream and leave to cool.

    • 6

      Serve the cold rhubarb mixture in dessert bowls. Beat the chocolate cream mixture until it resembles whipped cream and place a large dollop on top of the rhubarb.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Cut the rhubarb stalks into bite-size pieces.

    • 2

      Gently cut the vanilla bean lengthwise to release the full flavor.

    • 3

      Mix all the ingredients together except for the cream and chocolate.

    • 4

      Simmer over a medium heat for 15 minutes. The rhubarb should fall apart when done. Set to one side and allow to cool.

    • 5

      Bring half of the heavy cream to the boil. Pour the cream over the chopped chocolate and mix with a hand-held mixer. Blend in the rest of the cream and leave to cool.

    • 6

      Serve the cold rhubarb mixture in dessert bowls. Beat the chocolate cream mixture until it resembles whipped cream and place a large dollop on top of the rhubarb.

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