Rhubarb Raspberry Mousse Recipe
Rhubarb Raspberry Mousse Recipe photo by Taste of Home

Rhubarb Raspberry Mousse Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 4 servings

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

Nutritional Facts

1 serving (1/2 cup) equals 338 calories, 17 g fat (10 g saturated fat), 61 mg cholesterol, 23 mg sodium, 47 g carbohydrate, 4 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Raspberry Mousse in Taste of Home February/March 2007, p15

Nutritional Facts

1 serving (1/2 cup) equals 338 calories, 17 g fat (10 g saturated fat), 61 mg cholesterol, 23 mg sodium, 47 g carbohydrate, 4 g fiber, 3 g protein.

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