Rhubarb Mousse

So often rhubarb is either used ‘as is’ in pies or fruit crumbles, or stewed up and served in rather uninspiring-looking ways. Taking the time to puree the cooked fruit not only makes it look a little more attractive, it gives it a uniform texture that is ideal for a mousse. You can serve this dish chilled or frozen, depending upon your preference (and how far ahead you get it made). I love the combination of rhubarb and cardamom but powdered ginger is a good substitute as well. Best of all – you can use just-from-the-garden rhubarb or some you have stashed in your freezer.

Tangy rhubarb is the ideal flavouring for a refreshing mousse, served chilled or frozen.

Tangy rhubarb is the ideal flavouring for a refreshing mousse, served chilled or frozen.

Ingredients

  • 1/2 pound (225 g) fresh or frozen rhubarb, trimmed and cut into 1″ pieces
  • 4 tablespoons (60 mL) freshly squeezed orange juice
  • 2 tablespoons (30 mL) water
  • 1 teaspoon (5 mL)  freshly ground cardamom
  • 1/4 cup (60 mL) packed brown sugar, divided
  • Pinch salt
  • 1 egg, separated
  • 1/3 cup (90 mL) heavy (35%) cream
  • 1/4 cup (60 mL) mascarpone or cream cheese, softened
  • Mint leaves for garnish (optional)

 Method

  • Put rhubarb, juice, water and cardamom in a medium, heavy-bottomed saucepan. Bring to a boil then reduce heat and simmer until tender (about 5 minutes). Cover and let cool for 10 minutes.
  • Place rhubarb and cooking liquid in a blender (or high sided container for immersion blender) and add 1 tablespoon (15 mL) of the brown sugar plus the pinch of salt.
  • Puree until smooth.
  • Clean the pot you cooked the rhubarb in and return the puree to the pot. Add egg yolk and remaining 3 tablespoons (45 mL) of brown sugar. Cook, whisking constantly, until slightly thickened, about 3 minutes. Transfer to a large bowl and refrigerate until cooled.
  • When rhubarb is cool, beat egg whites in a medium bowl until stiff peaks form; gently fold into rhubarb mixture.
  • Rinse and dry the egg yolk bowl. Beat cream on high speed until stiff peaks form. Add in mascarpone and whip until smooth.
  • Add cream mixture to rhubarb and fold until combined; you will still see some streaks of white in the mixture.
  • Spoon into four serving dishes; freeze for up to 8 hours. Remove from freezer 20 minutes before serving; garnish with mint leaves at serving time.

Makes 4 servings.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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One Response to Rhubarb Mousse

  1. Pingback: Farmers’ Feast Challenge – Spring 2015 Edition | Constantly Cooking

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