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.
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Units: US | Metric
- 1Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
- 2until the rhubarb is soft.
- 3Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
- 4Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
- 5Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
- 6Combine the purée with the remaining cooked rhubarb mixture.
- 7Whip 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.
- 9Mallards Restaurant at Arrowwood in.
- 10Rye Brook, N.Y.
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Nutritional Facts for Rhubarb-Strawberry Mousse
Serving Size: 1 (139 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 325.6
- Calories from Fat 199
- Total Fat 22.2 g
- Saturated Fat 13.7 g
- Cholesterol 81.5 mg
- Sodium 27.3 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 1.6 g
- Sugars 26.6 g
- Protein 2.7 g
The following items or measurements are not included: