The classic rhubarb crumble is given the French touch. Served individually chilled with white chocolate mousse with rose, they're topped with toasted oats. Ideal for entertaining, this is a simple make-ahead dessert - both the compote and crunchy crumble freeze well too.
Follow the full instructions for the rhubarb compote recipe* then refrigerate until needed (or defrost if you've made it in advance and frozen).
White Chocolate Mousse
Over a pan of simmering water, place a bowl with the white chocolate broken into bits. As soon as it looks like it's melting, take off the heat and whisk gently, adding the milk then the cream and add the rose water.Pour into the siphon, add the gas canister (according to manufacturer's instructions) and place in the fridge for at least an hour. If you don't have a siphon, then follow my recipe for the white chocolate mousse (link below).
Crunchy Oat Crumble
Preheat the oven to 200°C/400°F/Gas 6/180°C fan. Place all ingredients in a large bowl and rub them together until they resemble breadcrumbs. Spread an even layer of the crumble mix on a baking sheet lined with baking paper (or a silicon mat) and bake in the oven for 10-15 minutes until golden. Set aside to cool.
To assemble
Spoon a third of each serving glass with the rhubarb & strawberry compote, spoon on the airy white chocolate mousse and top with the toasted crumble.