Rhubarb Mousse
Submitted by ppritz
Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.
YIELD
8 servingsPREP
5 minCOOK
30 minREADY
155 minThis frozen rhubarb mousse uses Italian meringue as its base, the trickier but more stable cousin of basic beaten egg whites. Hot sugar syrup cooked to soft-ball stage (238°F/115°C) gets streamed into whipping egg whites, which both cooks the whites and creates a glossy, cloud-like meringue that holds its volume in the freezer.
The cooked rhubarb puree is the star. Rhubarb’s natural sourness cuts through the sweet meringue and whipped cream, giving you a mousse that tastes bright instead of cloying. Drain the puree well; excess liquid creates ice crystals in the freezer.
A splash of raspberry liqueur in the whipped cream layer does two things. The alcohol lowers the freezing point slightly, which keeps the mousse from going rock-hard in the freezer, and the raspberry flavor amplifies the rhubarb’s berry-adjacent notes.
Freeze for two hours, then stir in the rhubarb. Serve in chilled glass bowls or sherbet coupes with fresh berries on top.
Chef Tips
- Use a candy thermometer for the sugar syrup; 238°F (115°C) is the magic number for proper meringue structure
- Stream the hot syrup down the side of the bowl, not directly onto the beaters, to prevent splatter and scrambling
- Make the rhubarb puree a day ahead and chill it thoroughly; cold puree folds in without melting the mousse base
- This recipe uses cooked egg whites (the syrup pasteurizes them), making it safer than raw-meringue versions for kids and pregnant guests
Variations
- Substitute strawberry, blackberry, or raspberry puree for the rhubarb for different fruit mousses
- Use Chambord, framboise, or Grand Marnier in place of generic raspberry liqueur
- Layer the mousse with crushed amaretti cookies in glass cups for a layered parfait
Ingredients
Directions
Prepare the rhubarb puree: chop 5 to 6 cups fresh rhubarb (about 1 to 1½ pounds) into ½-inch pieces and place in a large saucepan with 1 tablespoon water and 1 to 2 tablespoons sugar (depending on how tart your rhubarb is). Cook over medium heat, stirring occasionally, until the rhubarb breaks down completely into a soft puree, about 10 to 15 minutes. For a fruitier mousse, add 1 cup chopped strawberries (fresh or frozen) during the last 5 minutes of cooking. Yield will vary — cooking down about 5 to 6 cups of rhubarb typically produces 2 cups of puree before draining, but expect more shrinkage once drained.
Line a fine-mesh strainer or colander with cheesecloth or a clean kitchen towel, set it over a bowl, and spoon the hot puree in. Let it drain for 20 to 30 minutes to remove excess water, pressing down gently with a spoon to speed things along. Discard the liquid. This draining step is important — too much moisture turns the mousse icy in the freezer. After draining, you should have about 2 cups of puree; if short, cook a small additional batch to make up the difference.
Dissolve the sugar and water in a small saucepan and bring to a boil over medium heat. Boil the syrup until it reaches 238°F (115°C) on a candy thermometer.
Meanwhile, whip the egg whites in a standing mixer fitted with the whisk attachment, using a pinch of salt and the cream of tartar, until they form soft peaks.
With the mixer running, slowly pour the hot sugar syrup down the side of the bowl into the egg whites. Continue to whip until the mixture is completely cool to the touch and thick, about 5 minutes.
Beat the heavy cream in a separate bowl until stiff, then beat in the raspberry liqueur.
Fold the whipped cream into the Italian meringue until just combined. Cover and freeze for 2 hours.
Remove from the freezer and stir in the rhubarb puree. If not serving immediately, hold the mousse in the freezer.
--- Garnish: a handful of strawberries, blackberries, or raspberries
- Serve in a glass bowl or sherbet glasses, decorated with fresh berries.
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