Rhubarb Raspberry Mousse

Rhubarb and raspberry flavors add a pleasant tang. This pretty pink mousse has a creamy texture.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  cups  sliced fresh rhubarb (or frozen)
• 1  cup cold water (plus 1 T cold water)
• 12  tablespoons sugar, divided
• 2  teaspoons lemon juice
• 2  teaspoons unflavored gelatin
• 1  cup fresh raspberry (or thawed frozen raspberries)
• 3⁄4 cup heavy whipping cream

Directions

1. In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
2. Bring to a boil.
3. Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
4. Strain; return to the pan and set aside.
5. In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
6. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
7. Strain; add to rhubarb mixture.
8. Stir in softened gelatin.
9. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
10. In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
11. Fold into rhubarb mixture.
12. Spoon into dessert glasses or bowls.
13. Cover and refrigerate for 4 hours or overnight.
14. Note: Prep time does not include chilling time.