Rhubarb Mousse

This is my final rhubarb recipe for the summer. I promise. And I wasn't even going to do this one, but Food 52 sent it in an email and how could I resist? It reminded me so much of my mother's Lemon Sunshine recipe, I can't figure out why I never thought to make her recipe with rhubarb! Loved the amaretto addition too. 
It was so pretty to serve with some edible flowers...made it festive and elegant.  
Note: needs to be refrigerated 3 hours so the gelatin can set up nicely.

Rhubarb Mousse
From Kevin, via Food 52

Serves 4 - 6 

1 pound rhubarb – cut into 1” lengths  
4 tablespoons Amaretto - separated  
2 tablespoons water  
3/4 cup sugar  
1 tablespoon unflavored gelatin  
1 lime  
2 egg yolks  
2 cups whipping cream  

Peel lime, being careful not to include pith, cut into strips, wrap in plastic, and refrigerate. (I didn't do this part as I used flowers to garnish.) Squeeze juice from lime(s). You need about 1 tablespoon. 
Place rhubarb in a large sauce pan with 2 tablespoons amaretto, water, and 1/4 cup sugar over medium heat. Cook, stirring often, until rhubarb breaks down - about 15 minutes.
Transfer to a blender, add gelatin and lime juice, and process until smooth. Taste. The mixture should be fairly tart but should make you pucker. You made need to add a bit more lime juice or a bit more sugar. 

In a double boiler, beat the egg yolks with 1/2 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature. 

Mix rhubarb mixture with egg mixture. In a large bowl, whip cream until stiff then whip in remaining 2 tablespoons of Amaretto. Fold cream into rhubarb mixture.Chill at least 3 hours in your favorite serving glasses or bowls. 
When ready to serve, garnish with strips of lime peel. (Or edible flowers, if you have them.)


  1. Looks great and we all are fans of rhubarb. Just wondering how you get rhubarb in Florida? Frozen? I didn't think it grew in the South.
    Thanks for the recipe will try it soon.

    1. We can get it fresh in Whole Foods or Fresh Market.

  2. Looks so beautiful and delicious. I love the presentation too, Barbara.

  3. I've been watching the Great British bake Off and they made cakes w/ mousse..looked lovely they all did..no one made rhubarb!

  4. What a lovely idea! The prettiest mousse ever :)


  5. Way to go, Barbara! Bet this is delicious and it's pretty too!

  6. Love mousses and yours look beautiful!!!

  7. It loos heavenly! So fluffy.




  8. you'll still be rhubarbara in my mind, even if we're done with the rhubarb recipes for the year! this one looks very palate-pleasing, and i love the soft hue!

  9. Oh! You just reminded me that I have not had rhubarb for years...I love this rhubarb mousse...looks so creamy and silky...thanks for sharing the recipe.
    Have a great week Barbara :)

  10. I love the color, and it looks fantastic with the flowers! It also looks light and fluffy and irresistible. Now I want to try your mother's Lemon Sunshine too!

  11. really nice never seen rhubarb this way :-)

  12. Such a pretty color Barbara. I bet this is delicious!

  13. Gorgeous! I'm still into rhubarb and just posted ANOTHER rhubarb pie recipe. What can I say? I love the stuff. Can't wait to try this one!

  14. Pinned for next spring, Barbara! How pretty!



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