Serves 6

We serve poached rhubarb with lemon parfait and basil sorbet in the restaurant and at Claridge’s. Here’s a quicker, yet equally delicious dessert to make, using the same flavour combination. The grenadine turns the rhubarb purée a more vibrant shade of pink, but don’t worry if you haven’t any to hand.

500g forced rhubarb, trimmed

3-4 tbsp golden caster sugar

25g butter

Splash of grenadine syrup

1-2 tbsp crème fraîche, to serve

Small basil leaves, to garnish

For the mousse

Juice of 2-3 lemons, about 150ml

140g golden caster sugar

2 large sprigs of basil

2 gelatine leaves

2 large egg whites

200ml crème fraîche

1 Roughly chop the rhubarb and place in a wide pan with the caster sugar and butter. Cook over a high heat for 10-15 minutes until the rhubarb breaks down into a purée and most of the moisture released during cooking has evaporated. Add a splash of grenadine syrup and stir to mix. Transfer to a bowl and cool completely.

2 For the mousse, put the lemon juice in a measuring jug and top up with enough cold water to give you 200ml liquid. Pour this into a pan, add 50g of the sugar and stir over a low heat. Once the sugar has dissolved, add the basil. Increase the heat and bring to a simmer. Remove the pan from the heat and leave to infuse until cold.

3 Soak the gelatine leaves in cold water for a few minutes to soften. Meanwhile, remove the basil from the lemon syrup and return the mixture to a simmer. Drain and squeeze out the excess water from the gelatine leaves. Off the heat, stir the gelatine into the lemon juice mixture until fully dissolved. Leave to cool.

4 Put the egg whites in a grease-free bowl, and beat with an electric whisk until they form stiff peaks. Beat in the remaining sugar, a tablespoon at a time, until fully incorporated and you are left with a thick and glossy meringue mixture. Spoon the rhubarb purée into the bottom of six small glasses.

5 Soften the crème fraîche in another bowl, then fold in to the meringue mixture, followed by the lemon mixture. Spoon the mixture on top of the rhubarb, then chill for a few hours to allow the mousse to firm up. Dollop a little crème fraîche on top and garnish with the basil leaves to serve.

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