Best Rhubarb Strawberry Mousse Recipes

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RHUBARB-STRAWBERRY MOUSSE



Rhubarb-Strawberry Mousse image

Provided by Amanda Hesser

Categories     dessert

Time 50m

Yield Serves 8 to 10

Number Of Ingredients 6

1 1/4 pounds rhubarb, finely diced
1 cup sliced strawberries
1 cup sugar
2 tablespoons kirsch
1 tablespoon unflavored gelatin
2 cups heavy cream

Steps:

  • Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
  • Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
  • Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
  • Combine the purée with the remaining cooked rhubarb mixture.
  • Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 23 grams

RHUBARB-STRAWBERRY MOUSSE



Rhubarb-Strawberry Mousse image

Here's a tangy, yet sweet creation that will perk up your mouth!This is really easy to prepare, and if you like rhubarb and strawberries, you'll love this! Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from Mallards Restaurant at Arrowwood in Rye Brook, N.Y.

Provided by FLUFFSTER

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 1/4 lbs rhubarb, finely diced
1 cup sliced strawberry
1 cup sugar
2 tablespoons kirsch
1 tablespoon unflavored gelatin
2 cups heavy cream

Steps:

  • Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
  • until the rhubarb is soft.
  • Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
  • Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
  • Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
  • Combine the purée with the remaining cooked rhubarb mixture.
  • Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
  • ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
  • Mallards Restaurant at Arrowwood in.
  • Rye Brook, N.Y.

Nutrition Facts : Calories 325.6, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 27.3, Carbohydrate 31.3, Fiber 1.6, Sugar 26.7, Protein 2.7

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