This low-fat dessert has a light and airy texture and its suitable for vegetarians too.

A very versatile desert which works really well with any other seasonal fruits like raspberries or plums.

Serves 6.

1 large egg white

50g icing sugar, plus 2 tbs

1 lemon, zested and juiced

500g low – fat fromage frais

500g strawberries, hulled and roughly chopped

4 long stalks rhubarb, trimmed and cut into small lengths

Method

Put the rhubarb into a glass bowl and microwave on high power for 5 minutes until soft and cooked through, if you do not have a microwave, put the rhubarb in a small saucepan and gently cook on low for 5 minutes until tender. Leave to cool. Drain off any excess liquid.

Put the egg white and 50g icing sugar in a heatproof bowl set over a large pan of simmering water. Using an electric whisk, beat for 5 minutes until the mixture is light, fluffy and holds soft peaks when the beaters are lifted.

Remove from the heat, whisk in the lemon zest, then beat for a further 2 minutes to cool it down.

Fold in the fromage frais, then transfer to six small glasses or bowls and chill.

Put half the strawberries in a food processor with 2 tbs of icing sugar and the lemon juice and blitz to a puree, mix the remaining strawberries with the cooked and cooled rhubarb and spoon over the mouses, then spoon a little strawberry puree over each. Chill until ready to serve.