Rhubarb mousse

500 g rhubarb, prepared and chopped
1/2 unwaxed orange, finely grated zest and juice (about 80 ml, diluted with water to 120 ml)
1 tsp vanilla paste
120 g caster sugar
1 sachet powdered gelatin
2 eggs
3 tbsp white rum (optional)
150 g Greek yogurt
250 ml whipping cream, whipped
200 g white chocolate, melted

In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
In a saucepan, melt 80 g caster sugar and caramelise to a golden colour. Add 80 ml diluted orange juice (attention – the caramel is very hot and it will be splashing when liquid is added). Add rhubarb and vanilla paste and cook over low heat for 5 to 10 minutes until caramel is completely dissolved, add orange zest. Set aside to cool, blend to a smooth consistency.
In a bowl over a hot water bath, whisk eggs, rum and remaining sugar and orange juice until pale and fluffy. Dissolve gelatin and add to the hot egg mixture while whisking, add melted white chocolate, stir until smooth and well mixed. Remove from heat, let cool. Add yogurt, mix well. Add the rhubarb mixture, mix well. Fold in whipped cream. Refrigerate for several hours (or overnight) until set.