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Strawberry Mousse with Rhubarb Whipped Cream

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Who knew rhubarb is not just red celery? (Well, probably everyone except me.) It’s a unique flavor, like a cross between tangy apples … and more tangy apples.

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About this Recipe

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By: Kathy J Ellis

This dessert has an elegant presentation. It is rich yet light and easy to enjoy after a full dinner. There is always room for this dessert.

The recipe is still an experiment.
This mousse has raw egg whites.

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Rhubarb Whipped Cream

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Make the rhubarb mixture first and refrigerate. You’ll be folding it into a whipped cream when you’re ready to serve the dessert.

Ingredients

3 stalks rhubarb
1 tsp cinnamon
1 Tbsp lemon juice
½ cup sugar
1 cup whipping cream

Directions

We all know rhubarb leaves are poisonous, right? So, be sure to remove every bit. And wash your hands.
Cut the stalks into pieces and put them in a small pot. Add just enough water so the rhubarb doesn’t burn and simmer for 10 minutes or until soft. Drain well and pat dry.
Place the cooked rhubarb in a blender with all the cinnamon, lemon juice, and sugar and blend until smooth. If the mixture is very loose, use cheesecloth to strain out some liquid. Refrigerate until very cold. You can do this step the day before.
When you’re ready to serve the dessert, fold the rhubarb mixture into firmly whipped cream and use it to top off the mousse.

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Rhubarb Whipped Cream

Make the rhubarb mixture first and refrigerate. You’ll be folding it into a whipped cream when you’re ready to serve the dessert.

Ingredients

6 cups halved strawberries
½ cup of sugar
1 to 2 tsp nutmeg
¼ tsp Clove
Tiny pinch of salt
1 oz fruit liquor (I used Raspberry Chambord.)
6 Egg whites (To be used just before serving.)

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Directions

Purée the sugar, strawberries, salt, nutmeg, clove, and liquor in a blender.
Strain the strawberry purée to remove most of the liquid. I used a kitchen colander lined with cheesecloth. You want to get the purée as dry as possible! Save the liquid.
Place the strawberry pureé in the refrigerator. You can do this step the day before.
In a saucepan, add the reserved liquid, simmer on low heat and reduce by half or more. Refrigerate until cold. This can also be done the day before. And you can also skip this step if your strawberries are very flavorful.
After the reduction has cooled, mix a tablespoon at a time into the cold strawberry purée until fully incorporated. Only use enough of the reduction sauce to add flavor, making sure it’s not too runny. Refrigerate until cold.
You can make the mixture the day before. Drain off any liquid that forms overnight. You will be folding this into whipped egg whites, and too much liquid will make the egg whites fall. (They’ll drop a little anyway, of course.)

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When you’re ready for the dessert:

Prepare the rhubarb whipped cream.

Whip the cream until very stiff. Fold in the rhubarb purée a few tablespoons at a time until you think there is enough. Set in the refrigerator while you’re preparing the mousse.

Prepare the strawberry mousse.

Whip the egg whites until firm. Fold the strawberry pureé into the whipped egg whites 1/2 cup at a time until there’s no more room in the egg whites. Be gentle!
Spoon the mousse into dessert bowls or wine glasses and top with the rhubarb whipped cream. Serve immediately.

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Rhubarb Whipped Cream

3 stalks Rhubarb
1 tsp Cinnamon
1 tbsp Lemon Juice
1/2 cup Sugar
1 cup Whipping Cream

The Strawberry Mousse

6 cups Halved Strawberries
1/2 cup Sugar
1 to 2 tsp Nutmeg
1/4 tsp Clove
1 pinch Salt
1 oz Fruit Liquor (I used Raspberry Chambord)
6 pcs Egg Whites (To be used just before serving)

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Instructions:

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Rhubarb Whipped Cream

We all know rhubarb leaves are poisonous, right? So, be sure to remove every bit. And wash your hands.
Cut the stalks into pieces and put them in a small pot. Add just enough water so the rhubarb doesn’t burn and simmer for 10 minutes or until soft. Drain well and pat dry.
Place the cooked rhubarb in a blender with all the cinnamon, lemon juice, and sugar and blend until smooth. If the mixture is very loose, use cheesecloth to strain out some liquid. Refrigerate until very cold. You can do this step the day before.
When you’re ready to serve the dessert, fold the rhubarb mixture into firmly whipped cream and use it to top off the mousse.

The Strawberry Mousse

Purée the sugar, strawberries, salt, nutmeg, clove, and liquor in a blender.
Strain the strawberry purée to remove most of the liquid. I used a kitchen colander lined with cheesecloth. You want to get the purée as dry as possible! Save the liquid.
Place the strawberry pureé in the refrigerator. You can do this step the day before.
In a saucepan, add the reserved liquid, simmer on low heat and reduce by half or more. Refrigerate until cold. This can also be done the day before. And you can also skip this step if your strawberries are very flavorful.
After the reduction has cooled, mix a tablespoon at a time into the cold strawberry purée until fully incorporated. Only use enough of the reduction sauce to add flavor, making sure it’s not too runny. Refrigerate until cold.
You can make the mixture the day before. Drain off any liquid that forms overnight. You will be folding this into whipped egg whites, and too much liquid will make the egg whites fall. (They’ll drop a little anyway, of course.)

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When you’re ready for the dessert

Prepare the rhubarb whipped cream.

Whip the cream until very stiff. Fold in the rhubarb purée a few tablespoons at a time until you think there is enough. Set in the refrigerator while you’re preparing the mousse.

Prepare the strawberry mousse.

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