Rhubarb Burnt Sugar Mousse

by Edward Daniel

Rhubarb Burnt Sugar Mousse
Prep time
Cook time
Total time
This is perhaps one of the simplest dishes to make. Delicious and unusual too that guests will be wanting seconds. For me, the amount of sugar is just enough for the taste.
Recipe type: Dessert
Cuisine: Vegan, Vegetarian
Serves: 6
  • 250g rhubarb
  • 500g organic silken tofu
  • 150g unrefined coconut sugar
  • 250ml oat cream
  1. Place the rhubarb in a blender with the silken tofu and pulse finely. Place in a serving dish.
  2. Place the caster sugar in a non-stick pan and 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.
  3. Gently pour the burnt sugar mixture into the rhubarb and stir. Do not worry if it is not entirely combined.
  4. Leave to set in the fridge for about 2 hours.
  5. Serve chilled.
Good points
• No cholesterol
Nutrition Information
Serving size: 192g Calories: 123 Fat: 7.8g Saturated fat: 1.6g Carbohydrates: 6.5g Sugar: 1.5g Sodium: 198mg Fiber: 1.1g Protein: 6.5g Cholesterol: 0







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