Rhubarb Raspberry Mousse Recipe

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

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Rhubarb Raspberry Mousse in Taste of Home February/March 2007, p15

Nutritional Facts

1/2 cup: 338 calories, 17g fat (10g saturated fat), 61mg cholesterol, 23mg sodium, 47g carbohydrate (42g sugars, 4g fiber), 3g protein.

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  • 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
  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

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