Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Desserts Pudding >> Rhubarb Mousse

Print this Recipe    Rhubarb Mousse

Rhubarb Mousse

1 lb rhubarb, cut into 1 inch pieces
1/2 cup cold water
1/2 cup sugar
1 envelope unflavored gelatin
1/4 cup strawberry liqueur (or 1/4 cup strawberry preserves mixed with 2
teaspoons brandy)
4 egg whites
1 pint heavy cream
3/4 cup sugar

4 tablespoons strawberry jam
2 tablespoons brandy

In a saucepan, combine first three ingredients. Cook over low heat
for about 45 minutes, or until the rhubarb is very soft. Soften
the gelatin in the liqueur (brandy) and then add it to the hot
rhubarb. Let mixture cool. Beat the egg whites until stiff. Beat
the cream, adding remaining sugar slowly, until the cream forms
stiff peaks. Fold whipped cream and egg whites alternately into
cooled rhubarb mixture. Spoon into a 2 quart mold sprayed with
vegetable oil. Chill for at least 3 hours. In a small saucepan,
combine jam and brandy. Cook over very low heat until the glaze
is smooth. Cool. Unmold the mousse onto a platter and drizzle the
glaze over the top.

Serves 4-6

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.