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- Dish type
- Fruit desserts
- Rhubarb desserts
This recipe works best with rhubarb that is deep red or pink, it makes the mousse looking so much more appetising.
3 people made this
- For the rhubarb mousse
- 300g trimmed red or pink rhubarb like Victoria
- 150g caster sugar
- 3 leaves gelatine
- 250ml double cream
- For the strawberry sauce
- 250g strawberries
- dash of lemon juice
- caster sugar to taste
MethodPrep:20min ›Extra time:4hr › Ready in:4hr20min
- Cut the rhubarb into small dice. Add to a saucepan with the sugar and a couple of tablespoons water and bring to the boil. Cook until soft.Puree the rhubarb.
- While the rhubarb is cooking soak gelatine leaves in cold water. Remove and squeeze, then add to the rhubarb while still hot. Stir well to mix in. Put to the side until no longer warm and starting to set.
- Meanwhile whip the cream. Fold into the cooled rhubarb mix.
- Rinse 4 dessert glasses with cold water and distribute the mousse among the glasses. Place in the refrigerator and chill until set, at least 4 hours.
- Hull and slice the strawberries. Add to a bowl with lemon juice and sugar to taste. Let marinate in the fridge until they draw some juice, then puree.
- Carefully place the dessert glasses in a bowl with hot water (this helps the unmoulding) and loosen the sides of the mousse with a knife. Have 4 dessert plates ready. Spoon some strawberry sauce on each plate and unmould the mousse on top.
Reviews & ratingsAverage global rating:(2)
Rhubarb Mousse with Strawberry-Gin Sauce
Sprinkle the brown sugar over the rhubarb and let sit for an hour.
Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick.
Soften the gelatin in the gin for 10 minutes.
Combine with the rhubarb and heat to dissolve the gelatin.
Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.)
Cool until cold to the touch, but do not allow the gelatin to set.
With an electric mixer, combine the cream and rhubarb mixture.
Whip until fluffy and light.
Do not overwhip or the cream will break down.
Beat the egg whites until soft peaks form.
Add the sugar and continue until stiff peaks have formed.
Carefully fold the egg whites into the rhubarb and cream mixture.
Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.
To make the Strawberry Gin Sauce, purée the strawberries and sugar together in a processor.
Strain through a sieve and reserve.
Warm the marmalade just to melt.
Combine the marmalade, the gin, and the puréed strawberries, mixing well.
Serve each portion of mousse topped or surrounded with sauce pass the sauce separately.
Frozen Rhubarb Mousse with Strawberry Sauce
How many of you would like to treat your Mom to a special little something this Mother’s Day? One that is so pink, and sweet, and light that it’ll tickle her all over. One that is so beautiful to behold that she’ll think you slaved away for hours in your kitchen making it for her, even though it can easily be done in under an hour (hey, play that angle up if you want, your secret’s safe with me). Sound good? Then pull up a chair my friends, because your Mom deserves a little of this goodness.
Unfortunately, I’m not able to be with my Mom on Mother’s Day, but if I were, this is the dessert I’d make her to show her how much I love her. You’re reading this, right Mom….I Love You! This light and refreshing mousse is a perfect way to enjoy the abundance of fresh rhubarb this time of year, and it screams MOM when you look at it…..can’t you hear it? If your Mom’s not a big fan of rhubarb, but you think she’d like the idea of a frozen mousse, no worries. Just substitute any other fruit puree of your choice, blueberry, strawberry, raspberry, and make any old kind of mousse your Momma’s little heart desires.
While there are a couple of steps to preparing this dish, it is not at all hard to do. You start by making the fruit puree, then make an Italian meringue, combine the two, lighten with some whipped cream, spoon it into ramekins, toss them in the freezer et voila!
Alternatively, you could make pretty parfaits out of the mousse, layered in a tall glass with fresh fruit, for a totally different kind of thing. Get creative and have some fun with this dessert. You can make it as plain or as fancy as you wish. For a “family style” presentation, freeze it in a large bowl, then scoop it like ice cream and drizzle with the strawberry sauce. For a more refined presentation, freeze it in individual ramekins or glasses, and decorate with a glazing of the sauce and some sliced fresh strawberries.
Good luck with this, and don’t forget to give your Mom a great big hug and kiss from all of us here at Oui, Chef! – S
Rhubarb Mousse Recipe
A very easy to make, sweet yet tart creamy dessert that is eaten chilled.
Ingredients for Rhubarb Mousse:
- 1 small tin of evaporated milk
- 1 lb rhubarb (sliced)
- 1 packet of raspberry jelly granules
Method for Rhubarb Mousse:
- Chill small tin of evaporated milk in fridge.
- Cook 1lb of sliced rhubarb gently with 2 tbsp of water and sugar to taste (2 oz?).
- Purée and add packet of raspberry jelly granules.
- Mix well and chill in fridge until almost set.
- Whisk evaporated milk until thick and creamy.
- Mix in rhubarb purée (reserving 2 tbsp). Stir through reserved 2 tbsp to create a ripple effect. Chill until set.
6 comments on &ldquo Rhubarb Mousse Recipe &rdquo
Rhubarb MOUSE? All too true in my fruit patch unfortunately but not to be encouraged (or eaten…) – would that be rhubarb mousse by chance? b.
Havent tried this yet but sounds good.
Will comment further after the trial.
Have included ginger in the recipe for some added kick. Am about to start now.
Made this today! SCRUMMY. Hubby accidentally bought a large can of evaporated milk – so I’ll have to make another batch tomorrow. Wasn’t quite sure what to expect, but it was delicious.
Great recipe – really tasty and scrummy, will definitely be making again. Thank you GreenOwl.
Just tried this recipe as I have a huge amount of rhubarb to use up and it looked fabulous. I put it in a posh glass bowl so you could see the swirls, and it was good enough for a dinner party. Will definitely be doing this again – maybe try it with other fruit?
Strawberry Rhubarb Sauce
This sweet-tart sauce is so versatile. For a treat, spoon some over ice cream or frozen yogurt, or try some poured over pound cake. For breakfast, try the sauce on toast like jam or swirl some into plain yogurt and sprinkle with granola.
- 1 pound Strawberries
- ½ pounds Rhubarb
- ⅓ cups Sugar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Crystallized Ginger (optional)
Wash strawberries and cut into bite-size pieces.
Prep the rhubarb as you would celery by trimming the ends and removing any fibrous strings along the length of the stalk. Slice the rhubarb into 1/2″ pieces.
Combine all ingredients in a medium saucepan and bring mixture to a boil over medium high heat, stirring constantly.
Cook for 10 minutes or until fruit breaks down and sauce thickens.
Remove from heat and let cool for 10-15 minutes before serving.
Store any remaining sauce in a clean glass jar in the refrigerator for up to one week.
Recipe makes approximately 2 cups of sauce, or about 16 servings of 2 tablespoons each.
Strawberry Rhubarb Mousse Cake
In bowl, beat sugar with egg yolks. Stir in coffee and vanilla set aside.
In other bowl combine, flour, baking powder and salt. Gradually beat dry ingredients into sugar mixture with electric mixer, until smooth.
Beat egg whites, until soft peaks form and fold in sugar mixture. Pour mixture into a 9 inch (22.5 cm) buttered springform pan. Bake for 35 minutes or until knife inserted in centre comes out clean. Remove from oven and let cool.
Remove sponge cake from pan. Cut cake in half horizontally. Spread bottom layer with Rhubarb and Strawberry Mousse and cover with top layer. Place cake back into springform pan and refrigerate for several hours. Before serving, remove cake from pan and spread with Cream Cheese Icing.
Strawberry Rhubarb Mousse:
In saucepan, combine rhubarb, sugar and water. Simmer while stirring, until rhubarb is tender. Purée mixture in blender.
Blend in strawberries, sour cream and Canadian Cream cheese, until smooth. Pour in large bowl and set aside.
In small bowl, sprinkle gelatine over 2 tbsp (30 mL) of water allow to stand for 1 minute. Add 2 tbsp (30 mL) of boiling water, stirring constantly until gelatine completely dissolves. Stir dissolved gelatine into strawberry and rhubarb mixture.
In separate bowl, beat egg whites until stiff but not dry and gradually beat in sugar. Fold stiff egg whites into strawberry and rhubarb mixture. Set aside.
Cream Cheese Icing:
In bowl, whip all ingredients until creamy.
: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
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Strawberry and Rhubarb Mousse
Rinse and peel rhubarb, cut 250 grams (approximately 8 1/2 ounces) into chunks, cut the rest into thin slices. Rinse half of strawberries. Puree 100 grams (approximately 3 1/2 ounces), cut the rest into slices.
Combine water, strawberry syrup, 25 grams (approximately 0.8 ounces) of sugar and rhubarb chunks, bring to a boil and simmer for 5 minutes. Remove from heat, puree and let cool slightly. Simmer rhubarb slices in water for 5 minutes and set aside. Combine rhubarb and strawberry purees.
Separate eggs. Beat egg yolks, remaining sugar and vanilla sugar until fluffy and fold into fruit puree. Soak gelatine in cold water, squeeze and dissolve over water bath. Add to fruit mixture. Cover and refrigerate. Beat egg whites until very stiff. Beat cream until stiff and once fruit mixture starts to gel, fold in egg whites and cream.
Arrange strawberry slices (set some aside) around ramekin sides and fill with mousse. Refrigerate for 4 hours.
Rinse remaining strawberries and puree. Invert mousse onto four plates, drizzle with strawberry puree and yogurt. Garnish with rhubarb and strawberry slices. Dust with powdered sugar and decorate with mint. Serve.
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Strawberry Rhubarb Mousse
Well anyhow, mousse I made is made from 4 main ingredients:
Heavy Whipping Cream
Fruit of your choice, I used Strawberries and Rhubarb
You need 230grams/8 oz. of fruit puree to make the mousse (4servings of 1 cup of mousse)
To make Fruit Puree
855 grams strawberries
3large sticks of rhubarb, about 530 grams
1cup brown sugar
1/4cup raspberry liqueur
Clean strawberries and rhubarb. Slice rhubarb into about 1/2 inch slices. Cook strawberries, rhubarb and 1cup brown sugar, on medium heat, stirring occasionally, especially in the beginning stir more frequently, once it’s somewhat soft, add liqueur and cook for another 10 minutes, or until fruit falls apart. Let cool a bit, process in the blender of food processor, strain through a fine mesh sieve and reserve for later use. Store in the fridge You can use fruit puree as a sauce with your ice cream, in your yogurt or you can make delicious mousse.
Fruit puree can be made ahead of time.
120grams/ 4 1/4 oz granulated sugar
Place the egg whites, sugar and pinch of salt in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until egg whites get too hot to touch, you want the sugar to dissolve and bring the egg whites to a safe temperature for use. Once your egg whites get hot to the touch, continue whisking for about 2 more minutes, then remove from heat and using a hand or a stand mixer and whip it on high
until it is stiff and it has cooled off .
8grams/1/4oz -about 1/2tbl gelatin
Using a small dish or a cup, bloom gelatin in the water for about 5 minutes, then either place it over a simmering water and stir until dissolved, or I use microwave, 1/2power setting for 5-10 seconds, until dissolved, but watch it carefully so it doesn’t boil or gets very hot.
Let cool slightly until ready to use
Heavy Whipping Cream
about 120gram/4oz, or a 1cup heavy whipping cream
Using a mixer or a whisk, whip the cream until soft peaks are formed
Folding the Mousse
(4servings of 1 cup of mousse)
You need 230grams/8 oz. of Fruit puree to make the mousse
Soft Peaks Whipping Heavy Cream
Add dissolved and cooled gelatin to the fruit puree, gently fold in swiss meringue and then fold in whipped heavy cream.
Spoon or pour into prepared glasses or other dishes you may be using.
Chill for at least 4 hours or overnight.