Rhubarb Mousse
Fast to fix, a dressy dessert
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INGREDIENTS
Nutrition- 1⁄2cup sugar
- 1envelope unflavored gelatin
- 3⁄4cup water
- 1⁄2teaspoon finely shredded orange rind
- 2
- 3 -5drops red food coloring (optional)
- 3⁄4cup whipping cream, whipped (I used frozen whipped topping, the easy way out)
- orange strip (optional)
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DIRECTIONS
- 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.
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