Rhubarb-Strawberry Mousse – a delicious recipe with rhubarb, strawberry, sugar, unflavored gelatin, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
2
until the rhubarb is soft.
3
Pour 2/3 of the mixture into a blender with the kirsch; puree and set aside.
4
Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
5
Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb puree.
6
Combine the puree with the remaining cooked rhubarb mixture.
7
Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
8
***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
9
Mallards Restaurant at Arrowwood in.
10
Rye Brook, N.Y.
623
kcal
Calories
43
g
Fat
58
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 lbs rhubarb, finely diced, 1 cup sliced strawberry, 1 cup sugar, 2 tablespoons kirsch, and more.
Yes, Rhubarb-Strawberry 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.
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