Recipe Archives->Desserts Pudding->Rhubarb Mousse

 
Rhubarb Mousse
 
1 lb rhubarb, cut into 1 inch pieces
1/2 cup cold water
1/2 cup sugar
1 envelope unflavored gelatin
1/4 cup strawberry liqueur (or 1/4 cup strawberry preserves mixed with 2
  teaspoons brandy)
4 egg whites
1 pint heavy cream
3/4 cup sugar
 
4 tablespoons strawberry jam
2 tablespoons brandy
 
In a saucepan, combine first three ingredients.  Cook over low heat
for about 45 minutes, or until the rhubarb is very soft. Soften
the gelatin in the liqueur (brandy) and then add it to the hot
rhubarb.  Let mixture cool. Beat the egg whites until stiff.  Beat
the cream, adding remaining sugar slowly, until the cream forms
stiff peaks. Fold whipped cream and egg whites alternately into
cooled rhubarb mixture. Spoon into a 2 quart mold sprayed with
vegetable oil.  Chill for at least 3 hours. In a small saucepan,
combine jam and brandy.  Cook over very low heat until the glaze
is smooth.  Cool. Unmold the mousse onto a platter and drizzle the
glaze over the top.

Serves 4-6

Printable version: rhubarb-mousse.txt.