Sunday, May 23, 2010

Rhubarb Mousse

My sweet friend Sandy made this for me a couple summers ago and it was my first encounter which actually enjoying rhubarb. When some rhubarb came in my produce box from Eden Organic's, I dug this recipe up! Sandy's piping skills are way above mine and her's looked absolutely gorgeous but at least mine tasted just as good!

6 cups of thinly sliced rhubarb (1/8" to 1/4")
1 cup (more or less) sugar
1/4 cup of cold water
1 envelope of gelatin
2 cups heavy cream
1 teaspoon of vanilla

Cook rhubarb and sugar over medium heat, stirring occasionally until it looks like applesauce. About 10 minutes. Do not add water! Add more sugar if needed. Cool.

Place cold water in small pan and sprinkle the gelatin over surface. Place pan over very low heat and stir until gelatin is dissolved. Do not boil.

Add gelatin to rhubarb. Cool to room temp.

Whip the cream with the vanilla until soft peaks form. Fold cream into cold rhubarb mixture.

Pipe into glasses and layer with strawberries.

Chill at least 2 hours. You can make this the day before.

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