White Chocolate & Rhubarb Mousse

Recipe

ingredients	preparation
6 rhubarb sticks 1pinch vanilla	Chop the rhubarb into bite-sized pieces. Slice the vanilla pod lengthways and scrape the beans into a saucepan with the chopped rhubarb
400ml water 400g granulated sugar 110ml white wine 1 cinnamon stick lemon juice	(Juice of 1 lemon) Add to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool
400ml double cream (48%) 100g W2NV	In a separate pan, bring half of the double cream to the boil and then pour over the white chocolate callets. Stir until all of the chocolate has melted, add the rest of the cream and leave to cool
Once cool, whisk the chocolate cream mixture until it resembles whipped cream Spoon the rhubarb mixture into four dessert glasses and top with the white chocolate mixture