Rhubarb and Yoghurt Mousse

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 1.2 kg (2 lb 10 oz) trimmed rhubarb
  • 10 g


Wash the rhubarb and chop into small manageable pieces. Place the rhubarb in a thermomix (or high-speed blender) and blend on high speed until puréed. Strain the rhubarb through a fine sieve lined with a triple layer of muslin (cheesecloth) to make 800 ml (28