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Ingredients
| rhubarb: 1.25 lbs (finely diced) |
| strawberries (sliced): 1 cup |
| granulated sugar: 1 cup |
| kirsch liquor: 2 Tbl |
| unflavored gelatin: 1 Tbl |
| heavy whipping cream (fluid): 2 cups |
Rhubarb-Strawberry Mousse
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
- until the rhubarb is soft.
- Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
- Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
- Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
- Combine the purée with the remaining cooked rhubarb mixture.
- Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
- ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
- Mallards Restaurant at Arrowwood in.
- Rye Brook, N.Y.