White chocolate & rhubarb mousse

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1. Chop the rhubarb stalks into bite-size pieces. Slice the vanilla pod lengthways and scrape the beans in to a saucepan along with the chopped rhubarb
2. Add the water, granulated sugar, white wine, cinnamon and lemon juice to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool
3. In a separate pan bring half of the double cream to the boil and pour over the Callebaut W2 White Chocolate Callets, continue to stir until all the chocolate has melted, add the rest of the cream and leave to cool
4. Once cool whisk the chocolate cream mixture until it resembles whipped cream
5. Spoon the cold rhubarb mixture into dessert glasses and top with the white chocolate mixture