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1
Sprinkle the brown sugar over the rhubarb and let sit for an hour.
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2
Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick.
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3
Puree in a processor.
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4
Soften the gelatin in the gin for 10 minutes.
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5
Combine with the rhubarb and heat to dissolve the gelatin.
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6
Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.)
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7
Cool until cold to the touch, but do not allow the gelatin to set.
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8
With an electric mixer, combine the cream and rhubarb mixture.
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9
Whip until fluffy and light.
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10
Do not overwhip or the cream will break down.
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11
Beat the egg whites until soft peaks form.
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12
Add the sugar and continue until stiff peaks have formed.
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13
Carefully fold the egg whites into the rhubarb and cream mixture.
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14
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.
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15
To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor.
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16
Strain through a sieve and reserve.
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17
Warm the marmalade just to melt.
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18
Combine the marmalade, the gin, and the pureed strawberries, mixing well.
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19
Chill thoroughly.
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20
Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.
