Rhubarb Mousse with Strawberry-Gin Sauce Recipe

Name: Rhubarb Mousse with Strawberry-Gin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rhubarb diced; 1/2 cup brown sugar; 1 package gelatin, unflavored unflavored; 1/4 cup gin juniper-flavoured; 2 cups cream; 2 each egg whites; 1/4 cup sugar; 2 cups strawberries hulled; 5 tablespoons sugar; 1/4 cup orange marmalade lemon, with shreds of lemon; 2 tablespoons gin juniper-flavoured

Servings: persons

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

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups rhubarb diced, 1/2 cup brown sugar, 1 package gelatin, unflavored unflavored, 1/4 cup gin juniper-flavoured, and more.

Yes, Rhubarb Mousse with Strawberry-Gin Sauce 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.

That's it — enjoy your meal!

Rhubarb Mousse with Strawberry-Gin Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions