Rhubarb-Strawberry Mousse

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
  • until the rhubarb is soft.
  • Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
  • Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
  • Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
  • Combine the purée with the remaining cooked rhubarb mixture.
  • Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
  • ***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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