Rhubarb-Strawberry Mousse
This recipe appeared the The Times in an article by Olwen Woodier; it was adapted from Mallards Restaurant at Arrowhead in Rye Brook, N.Y.
1 1/4 pounds Rhubarb, finely diced
1 cup sliced Strawberries
1 cup Sugar
2 Tablespoons Kirsch
1 Tablespoon unflavored Gelatin
2 cups Heavy Cream
Step One: Combine the Rhubarb, Strawberries, and Sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until soft.
Step Two: Pour 2/3 of the fruit mixture into a blender with the Kirsch; puree and set aside.
Step Three: Pour 4 Tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the Rhubarb puree.
Step Four: Combine the puree with the remaining cooked Rhubarb mixture.
Step Five: Whip the Heavy Cream until stiff and fold into the Rhubarb mixture. Chill for several hours. Serves 8 to 10.
Now for Christina’s adaptation:
I made this last night after getting the recipe from mom because I wanted something to share with you for the last week of Rhubarb. I enjoyed making it and it tasted awesome. But at the same time I made it work for me.
First, I used a food processor to chop the fruit very fine…allowing it to be cooked extremely fast. I also did not use the liquor…because, well…I don’t drink and I don’t cook with alcohol either.
Like I said, this was a late night after a hard week adventure so I did not necessarily have all of the ingredients. I used Cool Whip instead of heavy whipping cream. It worked just fine.
I also topped it off with a dollop of Cool Whip and some chopped Strawberries. The display that made was beautiful. This recipe would be great for making on Saturday with your super fresh fruit, chill overnight and then have for Father’s Day lunch.
~Christina…who is far from a gourmet chef but loved the taste of this dessert