Best Rhubarb Orange Mousse Recipes

RHUBARB MOUSSE

Steps:

• Wash, peel and cut the rhubarb into 1 inch pieces.
• Cook it with half cup water until just tender (about 5 minutes).
• Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
• Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
• Whip the cream, stir together with the blended rhubarb - gently!
• Refrigerate for several hours until the dessert stiffens into a creamy substance.
• Enjoy!

RHUBARB MOUSSE

Steps:

• In a small saucepan, combine sugar and gelatin.
• Stir in water and shredded orange peel.
• Cook and stir over low heat till gelatin is completely dissolved.
• Bring to boiling;add rhubarb.
• Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.
• Cool slightly.
• Pour mixture into a blender container or food processor bowl.
• Add food coloring, if desired.
• Cover; blend or process til smooth.
• Pour into a bowl.
• Chill to the consistency of unbeaten egg whites (partially set).
• Fold in whipped topping.
• Spoon into 6 dessert dishes.
• Cover and chill 6 hours or till firm and garnish with orange peel strips.

RHUBARB MOUSSE

Steps:

• Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
• Process in steam oven for 25 minutes. OR:.
• Steam in Thermomix on 90 degrees for 10 minutes.
• Cool slightly.
• Place in Thermomix bowl.
• Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
• Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
• THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
• Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
• Put mousse into moulds or ramekins.
• Chill several hours or overnight.
• Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

RHUBARB MOUSSE

Steps:

• Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
• 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.
• Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
• Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
• Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
• Remove the bowl from the freezer and stir in the pureed rhubarb.
• If you are not serving immediately, hold the mousse in the freezer.
• Serve in a glass bowl or in sherbet glasses, decorated with berries.

RHUBARB ORANGE MOUSSE RECIPE - (5/5)

Steps:

• In a two-quart (2 litre) casserole dish, combine rhubarb, sugar, orange peel and water. Microwave, covered, at HIgh for eight to ten min. or until rhubarb is very tender, stirring once. Remove orange peel; purée rhubarb in a food processor or blender until smooth. There should be two cups (500 ml) Stir in orange-flavored liqueur. In a small glass measure, sprinkle gelatin over orange juice; let stand five minutes to soften. Microwave at Medium for one minute or until gelatin is dissolved. Stir into rhubarb mixture; refrigerate for about 45 to 60 min., stirring often, until mixture just starts to thicken. In medium bowl, whip cream until stiff. Gently fold whipped cream into rhubarb mixture. Pour into a six-cup (1.5 litre) serving dish; cover & refrigerate for four hours or overnight. To serve, pipe whipped cream around edge of mousse & sprinkle with orange zest. Serves four to six