8.01.2016

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 

Ingredients:
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  

Method:
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.)





15 comments:

  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.

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

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

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  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!

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

    Sues

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

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  6. Love mousses and yours look beautiful!!!

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  7. It loos heavenly! So fluffy.

    Cheers,

    Rosa

    http://www.reveriesbramblesscribbles.com/blog/

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  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!

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  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 :)

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  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!

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

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

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  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!

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

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