Creamy, airy and tart; this is the best description for this Tart Rhubarb Dessert Mousse. A deliciously refreshing dessert, that does not take many skills to put together.
![Picture of Tart Rhubarb Dessert Mousse, top down](https://gfimages.azureedge.net/br/Rhubarb_Mousse1.jpg)
This dessert only has rhubarb as fruit/vegetable ingredient; no strawberries (only for decoration). Rhubarb and strawberries are a very popular combination. With the help of a (immersion) blender or food processor you can get rid of the stringy texture of the rhubarb and have a smooth vegetable, that is perfect for a mousse.
![Picture of Rhubarb Mousse and some left-over ingredients](https://gfimages.azureedge.net/br/Rhubarb_Mousse2.jpg)
Clearly the Tart Rhubarb Dessert Mousse has only one texture; a smooth one, but you can add some raw rhubarb sticks to make up for that. Or mix small pieces of raw rhubarb through the mousse if you like.
![Picture of Rhubarb Dessert Mouse from the side](https://gfimages.azureedge.net/br/Rhubarb_Mousse3.jpg)
You can see on the spoon how fluffy the mousse is. That comes mostly from the egg white and the whipped cream.
Rhubarb is a funny vegetable; it is often used as if it is a fruit. Rhubarb is very popular in pies, crumbles and cobblers, scones and cakes. Cooking improves the flavor of rhubarb for most who cannot enjoy the super tartness of the raw stalk.
![Rhubarb Tart and Crumble](https://www.agourmetfoodblog.com/wp-content/uploads/2017/02/Rhubarb_Tart_Crumble_Finished.jpg)
![Red Berries and Rhubarb Pie](https://www.agourmetfoodblog.com/wp-content/uploads/2017/05/Red_Berries_Rhubard_Pie.jpg)
I love rhubarb cooked until it is tender, without any else, no sugar, no honey, nothing; it is seriously irresistible. Once cooled, my mother used to serve it as a side dish and it was always a treat in our house.
Tart Rhubarb Dessert Mousse
Ingredients
- 8 ounces rhubarb
- 1/4 cup grapefruit juice
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon cardamom
- 1 whole egg
- 1/4 cup cream
- 1/2 teaspoon vanilla extract
Instructions
- Clean the rhubarb and cut it in 1-inch pieces. Transfer them to a saucepan, add the grapefruit juice and cover.
- Whip egg white until stiff and do the same with the cream to which you add the vanilla extract.
- Cook rhubarb until it boils, then reduce heat to medium low and cook until tender. This is about 3 minutes.Transfer mixture to a blender or bowl, so you can use your immersion mixer. Add sugar, salt and cardamom and blend until smooth
- Add egg yolk and return to saucepan. Cook until is starts to thicken after about 3 minutes. Whisk constantly. Allow to cool.
- Once the rhubarb mix is cooled, add the egg white and fold egg white into the rhubarb. Then add the whipped cream and fold until combined.
- Divide over bowl, cups or ramekins.
- Decorate with rhubarb, strawberries and/or mint.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
![Tart Rhubarb Dessert Mousse](https://gfimages.azureedge.net/br/Rhubarb_Mousse4.jpg)
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