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Rhubarb Raspberry Mousse

 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 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 338 calories,

2 of 2

Rhubarb Raspberry Mousse (continued)

Nutritional Facts: 17 g fat (10 g saturated fat), 61 mg cholesterol, 23 mg sodium, 47 g carbohydrate, 4 g fiber, 3 g protein.