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Rhubarb Raspberry Mousse
This pretty pink mousse from Linda Ahtiainen of Gibsons, British Columbia is a delicious treat to make for your sweetheart. With its creamy texture and tart-sweet flavor, it's a sure pleaser.
4 Servings
Prep: 30 min. + chilling
Ingredients
3 cups sliced fresh
or
frozen rhubarb
1 cup plus 1 tablespoon cold water,
divided
12 tablespoons sugar,
divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh
or
frozen raspberries, thawed
3/4 cup heavy whipping cream
Directions
In a large saucepan, combine the rhubarb, 3/4 cup water, 6
tablespoons sugar and lemon juice. Bring to a boil. Reduce heat;
cover and simmer for 10-12 minutes or until rhubarb is tender.
Strain; return to the pan and set aside.
In a 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 a small 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. Yield: 4
servings.
Nutrition Facts:
1 serving (1/2 cup) equals 338 calories,
© Taste of Home 2012
2 of 2
Rhubarb Raspberry Mousse
(continued)
Nutrition Facts:
17 g fat (10 g saturated fat), 61 mg cholesterol, 23 mg sodium, 47 g carbohydrate, 4 g fiber, 3 g protein.
© Taste of Home 2012