Rhubarb Burnt Sugar Mousse

by Edward Daniel
Caption of Rhubarb Burnt Sugar Mousse. Image by Edward Daniel (c).

Rhubarb Burnt Sugar Mousse is another of my simpler dessert dishes. Delicious and very easy to put together – with guests wanting more. For me, the amount of sugar is is sufficient not to overpower the rhubarb.

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Edward x

Caption of Rhubarb Burnt Sugar Mousse. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g rhubarb
  • 300g organic silken tofu
  • 20g oats
  • 100ml filtered water
  • 75g unrefined raw cane sugar


1. Place the rhubarb in a blender with the silken tofu and pulse finely. Place in a large mixing bowl.
2. Blend the oats in water in a blender. Set to one side.
3. Place the sugar in a non-stick pan and heat over a medium heat. Use a spatula to stir the sugar. As the sugar burns and turns brown gently stir in the oat cream and continue stirring. Keep adding a little at a time until all the cream is used up. Switch off the heat and add some of the blended rhubarb mixture, scrapping the edges of the pan to absorb the sugar.
4. Gently pour the burnt sugar mixture into the remaining rhubarb and stir. Do not worry if it is not entirely combined. Transfer to a serving bowl.
5. Leave to set in the fridge for about 2 hours.
6. Serve chilled.


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Laura 12 July 2021 - 22:20

Made this with a bit more rhubarb and tofu for a dinner party and it was delicious! I did roast the rhubarb beforehand with some oil, mapley srup and spices which I think did help the flavour. However everyone loved it and my friend suggested to try and put it in the freezer see if it turned into some kind of ice cream but I forgot… guess I’l have to make it again haha

Thank you for the recipe anyway!

Edward Daniel 7 September 2021 - 08:19

Aww! Thanks Laura. That’s so kind. Glad you enjoyed the recipe! It’s good to experiment and see what you like!

Much love.

Edward x


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