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
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
dash of lemon juice
caster sugar to taste
Method Prep:20min › Extra time:4hr › Ready in:4hr20min
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.
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.
Meanwhile whip the cream. Fold into the cooled rhubarb mix.
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.
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.
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.