Yoghurt mousse with baked rhubarb

By Josephine
  • Cook: 20 min
  • Servings: 4



  • 2 cups (500 ml) yoghurt
  • 1 cup (250 ml) heavy cream
  • 4 tbsp sugar (preferably coconut or light muscovado)
  • 3 tbsp aromatic honey or apple syrup
  • 0.5 tsp vanilla or beans from 1 pod
  • 3 sheets of gelatin

Baked rhubarbs

  • 300 g rhubarbs (approx. 6-8 stalks)
  • 50 g sugar
  • 0.5 tsp 0.5 vanilla


Make a double portion of baked rhubarb and enjoy as jam or on top of your breakfast porridge.


Serve the yoghurt mousse straight from the fridge topped with baked rhubarb.

To me, the very first rhubarb shoots are a clear sign that summer is approaching. I immediately get a little giggly and start dreaming about chilly swims in the ocean and cold white wine and barbeques. Living in northern Europe can be a cold and dark affair – but we truly get to appreciate the return of summer to such an extent that everyone tends to walk around with a feeling of bliss throughout much of May and June.

Most people associate rhubarb with the sweet kitchen and recipes like the one presented here. But did you know that rhubarb is actually a vegetable? That’s right, so the smart thing is that you can actually enjoy a dessert topped with veg. Not only that, rhubarb is extremely versatile, and works well as a compote, in baked goods, pickled, raw and sugar coated, and complements most savoury meals. I often end up using rhubarb as a sort of compote. And throughout much of the summer, I top many of my dishes with some sort of sweet or savoury rhubarb compote, which adds a lovely twist to most meals and keeps my summer spirit going even on rainy days. Since rhubarb is naturally very acidic, you need some sugar to balance the flavour. Baked rhubarb comes out very aromatic and practically exploding with flavour thanks to this magical combination of sweet and sour we all know and love. To create a balanced dessert, use baked rhubarb as a topping for a soft, creamy and almost soothing yoghurt mousse. This splendid combination makes a chilled dessert that is perfect for serving on warm summer evenings.


Soak the gelatine in cold water. In a bowl, combine yoghurt, sugar, syrup and vanilla and mix well. Remove the gelatine from the water and transfer it to a small saucepan. Melt the gelatine over very low heat and stir until completely dissolved. Allow to cool slightly. Combine the lukewarm gelatine with some of the yoghurt and then add this to the yoghurt mixture in the large bowl, stirring well. This little extra step will prevent the gelatine from shocking and clumping. Whip the heavy cream until light and fluffy and gently fold into the yoghurt mixture. Pour the mousse mixture into small clean glasses, cover them with plastic wrap or a lid and refrigerate for at least 4 hours until completely chilled and set. Wash the rhubarb stalks and remove the leaves. Cut the stalks into smaller pieces and toss the rhubarb with sugar and vanilla in an ovenproof dish. Bake at 400° F/200° C for approximately 10 min. Remove and allow to cool completely. Store in a glass or an airtight container in the fridge until you need it.


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