Rhubarb-Strawberry Mousse
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds rhubarb, finely diced
- 1cup sliced strawberries
- 1cup sugar
- 2tablespoons kirsch
- 1tablespoon unflavored gelatin
- 2cups heavy cream
Nutritional analysis per serving (10 servings)
265 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 3 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
- Step 2
Pour ⅔ of the mixture into a blender with the kirsch; purée and set aside.
- Step 3
Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
- Step 4
Combine the purée with the remaining cooked rhubarb mixture.
- Step 5
Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
Private Notes
Comments
This recipe is perfect using half the amount of sugar called for.
Very, very yummy!
As did not have kirsch used Grand Marnier. Made in individual dishes which I decorated with a strawberry on top of a little cream.
I used sheet gelatin with great success. (Sheet gelatin may be ordered online if your favorite "gourmet" grocery doesn't carry it. It seems to work especially well in panna cotta but I used in place of powered gelatin exclusively.)
Finally, another use for the kirsch I bought in 1969. Gee, now the bottle is almost half empty.
If you don't finish this right away, it keeps well for at least a few days. However, it will continue to set up slightly more as it ages.
Honestly, this is much better (and easier) as a fool, minus the gelatin.
Emma Do not worry about finely dicing. I cut each stem lengthwise three times and then made thin slices. The rhubarb cooked quickly and did not diminish from the luscious texture
Delicious. Not having kirsch, I added crème de cassis. I dissolved the gelatin in fresh lemon juice, since I had a surplus from another recipe. I am wondering if I could churn into ice cream or lighten with egg whites.
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