Rhubarb-Strawberry Mousse

By mitzzy

Ingredients

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

Details

Servings 10

Preparation

Step 1

1. Combine the rhubarb, strawberries and sugar in a heavy 2-quart
saucepan and simmer for 20 minutes, until the rhubarb is soft.

2. Pour 2/3 of the mixture into a blender with the kirsch; purée
and set aside.

3. 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.

4. Combine the purée with the remaining cooked rhubarb mixture.

5. Whip the heavy cream until stiff and fold into the rhubarb
mixture. Chill for several hours.