Recipes
Rhubarb Mousse
Gently spiced with cinnamon and vanilla, this elegant spring dessert lets rhubarb shine.
- Serves
Makes 4½ cups
- Time
1 hour 30 minutes
There’s so much more to rhubarb than pie—this tasty harbinger of spring is just as alluring in a simple mousse. Enjoy the sweet-tart creamy dessert chilled or frozen in ramekins.
Featured in “Good Stalk: Rhubarb” by Dara Moskowitz Grumdahl.
Ingredients
- 1 lb. rhubarb, trimmed and cut into 1-in. pieces
- ⅓ cup unsweetened apple juice
- ½ cup packed light brown sugar, divided
- ½ tsp. kosher salt
- ¼ tsp. ground cinnamon
- 2 large egg yolks
- 2 large egg whites
- ½ cup heavy cream
- 1 tsp. vanilla extract
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Instructions
Step 1
In a small pot over high heat, bring the rhubarb and apple juice to a boil. Turn the heat to medium-low, cover, and cook until the rhubarb is tender, about 4 minutes.
Step 2
Transfer to a blender, add 1 tablespoon of the sugar, the salt, and cinnamon, and blend until smooth.
Step 3
Return the rhubarb mixture back to the pot, whisk in the egg yolks and remaining sugar, and turn the heat to medium. Cook, whisking continuously, until slightly thickened, about 3 minutes. Transfer to a large bowl and set aside to cool.
Step 4
In a another large bowl, use a hand mixer to beat the egg whites until stiff peaks form. Rinse and dry the beaters. Using a silicone spatula, gently fold the whites into the rhubarb mixture.
Step 5
In a medium bowl, use the hand mixer to beat the cream and vanilla until stiff peaks form. Gently fold the whipped cream into the rhubarb mixture. Divide among serving cups, cover with plastic wrap, and refrigerate. Serve chilled.
- In a small pot over high heat, bring the rhubarb and apple juice to a boil. Turn the heat to medium-low, cover, and cook until the rhubarb is tender, about 4 minutes.
- Transfer to a blender, add 1 tablespoon of the sugar, the salt, and cinnamon, and blend until smooth.
- Return the rhubarb mixture back to the pot, whisk in the egg yolks and remaining sugar, and turn the heat to medium. Cook, whisking continuously, until slightly thickened, about 3 minutes. Transfer to a large bowl and set aside to cool.
- In a another large bowl, use a hand mixer to beat the egg whites until stiff peaks form. Rinse and dry the beaters. Using a silicone spatula, gently fold the whites into the rhubarb mixture.
- In a medium bowl, use the hand mixer to beat the cream and vanilla until stiff peaks form. Gently fold the whipped cream into the rhubarb mixture. Divide among serving cups, cover with plastic wrap, and refrigerate. Serve chilled.
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