Rhubarb Mousse

Treat your taste buds to the tangy-sweet delight of Rhubarb Mousse—a light, airy dessert that's as elegant as it is easy to make. This recipe showcases the vibrant flavors of fresh or frozen rhubarb, perfectly balanced with a hint of lemon juice and sweetness from granulated sugar. Infused with smooth vanilla and a rich whipped cream base, this mousse gets its velvety texture from gently bloomed gelatin, creating a cloud-like treat that melts in your mouth. With just 20 minutes of prep time and a few simple steps, you can create a stunning dessert that’s perfect for spring gatherings or dinner parties. Serve this luscious rhubarb mousse chilled, topped with delicate rhubarb ribbons, fresh mint, or an extra dollop of whipped cream for a presentation that’s as delightful as each spoonful.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 400 grams rhubarb (fresh or frozen, chopped)
• 100 grams granulated sugar
• 50 milliliters water
• 1 tablespoon lemon juice
• 2 teaspoons gelatin powder
• 3 tablespoons cold water (for blooming gelatin)
• 300 milliliters heavy cream
• 1 teaspoon vanilla extract

Directions

Step 1

1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and 50 milliliters of water. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a chunky purée, about 10 minutes.

Step 2

2. Remove the saucepan from the heat and stir in the lemon juice. Allow the mixture to cool slightly, then blend it until smooth using a blender or an immersion blender. Transfer the purée to a large mixing bowl and let it cool to room temperature.

Step 3

3. In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water and let it sit for 5 minutes to bloom.

Step 4

4. While the gelatin is blooming, reheat the rhubarb purée gently until warm but not boiling. Add the bloomed gelatin to the warm rhubarb purée and stir until fully dissolved and combined. Set the mixture aside to cool completely but do not let it set.

Step 5

5. In a separate mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Step 6

6. Once the rhubarb mixture has cooled completely, gently fold the whipped cream into the rhubarb purée using a spatula. Work carefully to maintain the light, airy texture.

Step 7

7. Spoon the mousse into serving glasses or bowls and smooth the tops. Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set.

Step 8

8. Serve chilled, garnishing with fresh rhubarb ribbons, mint leaves, or a touch of whipped cream, if desired.

Nutrition Facts

Serving size	921.1 grams (921.1g)

Amount per serving	% Daily Value*
Calories	1502

Total Fat 100.80g	129%
Saturated Fat 60.20g	301%
Polyunsaturated Fat 0.00g
Cholesterol 300mg	100%
Sodium 129mg	6%
Total Carbohydrate 119.70g	44%
Dietary Fiber 7.20g	26%
Total Sugars 105.30g
Protein 9.00g	18%

Vitamin D 0IU	0%
Calcium 349mg	27%
Iron 1mg	5%
Potassium 1177mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 2.5%

Carbs: 33.7%