Rhubarb Mousse Recipes

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RHUBARB-STRAWBERRY MOUSSE



Rhubarb-Strawberry Mousse image

Provided by Amanda Hesser

Categories     dessert

Time 50m

Yield Serves 8 to 10

Number Of Ingredients 6

1 1/4 pounds rhubarb, finely diced
1 cup sliced strawberries
1 cup sugar
2 tablespoons kirsch
1 tablespoon unflavored gelatin
2 cups heavy cream

Steps:

  • Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan 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.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 23 grams

RHUBARB-MASCARPONE MOUSSE CAKE



Rhubarb-Mascarpone Mousse Cake image

Provided by Shelley Wiseman

Categories     Cake     Milk/Cream     Dessert     Bake     Easter     Spring     Birthday     Shower     Chill     Rhubarb     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 12 servings

Number Of Ingredients 27

Cake:
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg, at room temperature 30 minutes
1 teaspoon vanilla
1/3 cup whole milk
1/2 cup strawberry or strawberry-rhubarb jam
Rhubarb-mascarpone mousse:
2 pounds rhubarb, cut into 1-inch pieces (8 cups)
1 1/2 cups sugar, divided
1/2 cup water, divided
3 teaspoons unflavored gelatin (less than 2 packages)
1 cup (8 ounces) mascarpone
3/4 cup chilled heavy cream
1 teaspoon vanilla
Vegetable oil for greasing pan
Glaze:
1 1/2 teaspoons unflavored gelatin
3 tablespoons water
1 cup rhubarb syrup (see below)
Accompaniment:
a few small strawberries, such as tri-star or wild strawberries with their leaves (optional)
Special Equipment
1 (9-inch) round cake pan; 1 (10-inch) round spring-form pan with removable bottom

Steps:

  • Make cake:
  • Preheat oven to 350°F and place rack in center.
  • Butter 9-inch cake pan and line bottom with a round of parchment.
  • Butter paper, then dust pan with flour, knocking out excess.
  • Sift together flour, baking powder, and salt into a bowl.
  • Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
  • Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
  • Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
  • Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
  • Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.
  • Make mousse while cake is baking:
  • Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.
  • Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes. Remove from heat.
  • Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.
  • Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.
  • Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).
  • Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.
  • Fold cooled rhubarb mixture into mascarpone mixture.
  • Assemble mousse cake:
  • Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.
  • Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.
  • Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.
  • Make glaze:
  • Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute. Heat gelatin over low heat until it has dissolved. Remove from heat then stir in reserved rhubarb syrup.
  • Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.
  • To serve:
  • Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

RHUBARB MOUSSE



Rhubarb Mousse image

Make and share this Rhubarb Mousse recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
1/4 cup water
3 egg whites, at room temperature
1 pinch salt
1/8 teaspoon cream of tartar
1 cup heavy cream
2 tablespoons raspberry liqueur (or other fruit flavor)
2 cups cooked drained and pureed rhubarb
1/4 cup blackberries or 1/4 cup raspberries

Steps:

  • Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
  • Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
  • Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
  • Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
  • Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
  • Remove the bowl from the freezer and stir in the pureed rhubarb.
  • If you are not serving immediately, hold the mousse in the freezer.
  • Serve in a glass bowl or in sherbet glasses, decorated with berries.

Nutrition Facts : Calories 189.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 52.7, Carbohydrate 21.4, Fiber 0.6, Sugar 19.4, Protein 2.3

RHUBARB MOUSSE



Rhubarb Mousse image

Yummy, rhubarb-ey and light...though not light on calories! Delightful, delicious, and very more-ish.Find more recipes on my site http://cravepublishing.com/steamovencooking

Provided by steam queen

Categories     Gelatin

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

500 g rhubarb, stalks cleaned and chopped into 1 inch lengths
2 tablespoons caster sugar
2 teaspoons vanilla essence
300 ml whipping cream
3/4 cup caster sugar
3 drops rose pink food coloring
6 g sachet gelatin

Steps:

  • Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
  • Process in steam oven for 25 minutes. OR:.
  • Steam in Thermomix on 90 degrees for 10 minutes.
  • Cool slightly.
  • Place in Thermomix bowl.
  • Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
  • Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
  • THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
  • Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
  • Put mousse into moulds or ramekins.
  • Chill several hours or overnight.
  • Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

Nutrition Facts : Calories 181.3, Fat 10.7, SaturatedFat 6.6, Cholesterol 39.1, Sodium 14.1, Carbohydrate 20.7, Fiber 0.9, Sugar 18.2, Protein 1.6

RHUBARB RASPBERRY MOUSSE



Rhubarb Raspberry Mousse image

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.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 338 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 23mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 4g fiber), Protein 3g protein.

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