Rhubarb Mousse Recipe

Name: Rhubarb Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup sugar; 1/4 cup water; 3 egg whites, at room temperature; 1 pinch salt; 1/8 teaspoon cream of tartar; 1 cup heavy cream; 2 tablespoons raspberry liqueur (or other fruit flavor); 2 cups cooked drained and pureed rhubarb; Garnish; 1/4 1/4 cup blackberries or 1/4 cup raspberries

Servings: persons

3/4 cup sugar
1/4 cup water
3 egg whites, at room temperature
1 pinch salt
1/8 teaspoon cream of tartar
1 cup heavy cream
2 tablespoons raspberry liqueur (or other fruit flavor)
2 cups cooked drained and pureed rhubarb
Garnish
1/4 1/4 cup blackberries or 1/4 cup raspberries

1
Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
2
Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
3
Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
4
Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
5
Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
6
Remove the bowl from the freezer and stir in the pureed rhubarb.
7
If you are not serving immediately, hold the mousse in the freezer.
8
Serve in a glass bowl or in sherbet glasses, decorated with berries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1/4 cup water, 3 egg whites, at room temperature, 1 pinch salt, and more.

Yes, Rhubarb Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Mousse

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