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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This pretty pink mousse from Linda Ahtiainen of Gibsons, British Columbia is a delicious treat to make for your sweetheart. With its creamy texture and tart-sweet flavor, it's a sure pleaser. Ingredients:
3 cups sliced fresh or frozen rhubarb |
1 cup plus 1 tablespoon cold water, divided |
12 tablespoons sugar, divided |
2 teaspoons lemon juice |
2 teaspoons unflavored gelatin |
1 cup fresh or frozen raspberries, thawed |
3/4 cup heavy whipping cream |
Directions:
1. In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside.
2. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
3. In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight. Yield: 4 servings.
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