Rhubarb mousse with strawberry sauce

    4 hours 20 min

    This recipe works best with rhubarb that is deep red or pink, it makes the mousse looking so much more appetising.

    3 people made this

    Serves: 4 

    • For the rhubarb mousse
    • 300g trimmed red or pink rhubarb like Victoria
    • 150g caster sugar
    • 3 leaves gelatine
    • 250ml double cream
    • For the strawberry sauce
    • 250g strawberries
    • dash of lemon juice
    • caster sugar to taste

    Prep:20min  ›  Extra time:4hr  ›  Ready in:4hr20min 

    1. Cut the rhubarb into small dice. Add to a saucepan with the sugar and a couple of tablespoons water and bring to the boil. Cook until soft.Puree the rhubarb.
    2. While the rhubarb is cooking soak gelatine leaves in cold water. Remove and squeeze, then add to the rhubarb while still hot. Stir well to mix in. Put to the side until no longer warm and starting to set.
    3. Meanwhile whip the cream. Fold into the cooled rhubarb mix.
    4. Rinse 4 dessert glasses with cold water and distribute the mousse among the glasses. Place in the refrigerator and chill until set, at least 4 hours.
    5. Hull and slice the strawberries. Add to a bowl with lemon juice and sugar to taste. Let marinate in the fridge until they draw some juice, then puree.
    6. Carefully place the dessert glasses in a bowl with hot water (this helps the unmoulding) and loosen the sides of the mousse with a knife. Have 4 dessert plates ready. Spoon some strawberry sauce on each plate and unmould the mousse on top.

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