Rhubarb Mousse
Feeds: 6-8 Prep Time: 15 mins
Cook Time: 15 mins
Chill Time: 2-4 hours
Total Time: 2hr 30 mins
Ingredients
3 cups rhubarb, chopped
2/3 cup granulated sugar
2 tsp lemon juice
2 tbsp gelatin powder
1/4 cup cold water
1 cup whipping cream
2 tbsp granulated sugar
1 tsp vanilla extract
Directions
In a saucepan over medium heat, combine the chopped rhubarb, 2/3 cup sugar, and lemon juice. Cook, stirring occasionally, until the rhubarb breaks down and becomes soft and jammy, about 10–15 minutes. Remove from heat and let cool slightly.
In a small bowl, sprinkle the gelatin over the 1/4 cup cold water and let it sit for 5–10 minutes to bloom. Once bloomed, stir it into the still-warm rhubarb mixture until completely dissolved.
Let the rhubarb mixture cool to room temperature.
In a separate bowl, whip the whipping cream with the 2 tbsp sugar and vanilla until soft peaks form.
Fold 1 cup of the whipped cream into the cooled rhubarb mixture until light and fluffy.
Spoon into serving dishes and refrigerate for at least 2–4 hours, or until set.
Top each serving with a dollop of the remaining whipped cream before serving.
Enjoy!
Recipe Courtesy Of Linda Manky