Rhubarb Raspberry Mousse

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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