Matt Tebbutt showcased a delicious rhubarb mousse with orange juice and mint on Saturday Kitchen.

The ingredients are: 400g rhubarb, cut into 2cm pieces, 60ml/4 tbsp fresh orange juice, 40g caster sugar, 2 medium free-range eggs, separated into yolks and whites, 130ml double cream, 1 vanilla pod, seeds removed and 4 sprigs mint.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.