White chocolate mousse with rhubarb

Combine the rhubarb and sugar in a saucepan and cover with water. Simmer very gently until the rhubarb is almost tender but still a little undercooked - around 6 minutes. Allow to cool for a couple of minutes in the liquid, then remove the rhubarb and place into a cold container

Reserve the syrup and keep in a clean jar or container in the fridge to use in cocktails, mix with sparkling water, or use to flavour other desserts

To make the mousse, melt the chocolate in a bain marie then allow to cool to until just warm to the touch

On medium speed, whip the cream until you just reach the stiff peak stage, then mix in the yolks

In a spotlessly clean bowl and with clean beaters, whip the egg whites and salt to barely stiff peaks. Add the sugar a tablespoon at a time until glossy and stiff

Fold in ¼ of the cream, then half the egg whites, then the remaining cream and remaining egg whites

Add a layer of rhubarb to the bottom of 4-6 dessert dishes (depending on size). Top with the mousse, cover and transfer to the fridge to set for 4 hours or overnight

To make the chocolate curls, melt the chocolate in a bain marie and spread over the back of a baking tray using an offset spatula

Transfer to the fridge, uncovered, for 10 minutes

Use your offset spatula, a dough scraper or a butter knife to slide under the chocolate on the baking tray, pushing it up so it forms little curls and curved shards. If it shatters immediately into lots of small pieces it’s a little cold, allow it to warm up for a minute or so. If it’s too soft, return to the fridge for 5 minutes more, or until you have the right consistency. Store the curls in the fridge until needed

Remove the mousses from the fridge 30 minutes before serving, and then garnish with the chocolate curls