Recipe Rhubarb Mousse

Serves 6

INGRÉDIENTS

PRÉPARATION

Trim the rhubarb and cut it into small pieces.
Place the pieces in a saucepan with 20 cl of water and cook until they break down into a compote.
Add the sugar and mix well.
Dissolve the cornstarch in the milk and pour the mixture into the rhubarb compote.
Return to the heat and cook for 10 minutes, stirring constantly, until thickened. Allow the mixture to cool completely.
Beat the egg white until stiff peaks form, and whip the crème fraîche.
Gently fold these into the cooled rhubarb mixture, then pour into ramekins or small bowls.
Keep chilled until ready to serve.