Rhubarb-Strawberry Mousse

1. 1

   Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.

2. 2

   Pour 2/3 of the mixture into a blender with the kirsch; puree and set aside.

3. 3

   Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.

4. 4

   Allow to soften for 10 minutes.

5. 5

   Heat gently until the gelatin has completely dissolved.

6. 6

   Stir into the rhubarb puree.

7. 7

   Combine the puree with the remaining cooked rhubarb mixture.

8. 8

   Whip the heavy cream until stiff and fold into the rhubarb mixture.

9. 9

   Chill for several hours.

No nutritional information available.

No additional tips available.