Rhubarb Raspberry Mousse

Name: Rhubarb Raspberry Mousse
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

Total Time Prep: 30 min. + chilling

Yield 4 servings

Test Kitchen Approved

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.

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.

Nutrition Facts

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

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.

Recipe Creator