Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet

By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …