Rhubarb Mousse

By Kevin
April 26, 2010
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Author Notes: I developed this recipe almost 20 years ago for a Memorial Day party, I was looking for something different to do with rhubarb and hit on this idea. I've made it almost every spring since then. Rhubarb imparts a wonderful tanginess to this ethereal French concoction of air and sweetened cream. For that particular event - and a few times since - I made cupped tuiles out of almond flour to serve the mousse in. The almond presents a nice flavor backdrop to the rhubarb. But the tuiles are just gilding the lily.Kevin

Serves: 4 - 6

  • 1 pound rhubarb – cut into 1” lengths
  • 4 tablespoons Amaretto - separated
  • 2 tablespoons water
  • 3/4 cup sugar
  • 1 tablespoon unflavored gelatin
  • 1 lime
  • 2 egg yolks
  • 2 cups whipping cream
  1. Peel lime, being careful not to include pith, cut into strips, wrap in plastic, and refrigerate. Squeeze juice from lime(s). You need about 1 tablespoon.
  2. Place rhubarb in a large sauce pan with 2 tablespoons amaretto, water, and 1/4 cup sugar over medium heat. Cook, stirring often, until rhubarb breaks down - about 15 minutes. Transfer to a blender, add gelatin and lime juice, and process until smooth. Taste. The mixture should be fairly tart but should make you pucker. You made need to add a bit more lime juice or a bit more sugar.
  3. In a double boiler, beat the egg yolks with 1/2 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
  4. Combine rhubarb mixture with egg mixture. In a large bowl, whip cream until stiff then whip in remaining 2 tablespoons of Amaretto. Fold cream into rhubarb mixture. If you want to serve the mousse in tuiles then chill in a large bowl for at least 3 hours. Otherwise, spoon into individual dessert cups or wine goblets and chill for at least 3 hours. When ready to serve, garnish with strips of lime peel.

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