Rhubarb Strawberry Mousse

By ltrodrigu

Mousse is made with a gingered rhubarb puree, and finished off with a simple strawberry syrup. While there are a couple of steps to preparing this dish, it is not at all hard to do and the results are absolutely amazing!

Ingredients

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

Details

Servings 8
Preparation time 35mins
Cooking time 305mins
Adapted from food52.com

Preparation

Step 1

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.