Muriel Murch

Rhubarb-Strawberry Mousse

Rhubarb-Strawberry Mousse

This recipe first appeared in The Times in an article by Olwen Woodier in 1989 I think. Sometime later it was adapted from Mallards Restaurant at Arrowwood in Rye Brook, N.Y.

When I found it again about 2010 I changed it a little – as you will too.
1 1/4 pounds rhubarb, finely diced
1 cup sliced strawberries
1/2 cup sugar
2 tablespoons kirsch
1 tablespoon unflavored gelatin
1 cups heavy cream
  1. Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
  2. Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
  3. 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 purée.
  4. Combine the purée with the remaining cooked rhubarb mixture.
  5. Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours. Serves 8 to 10.

There is no sense in leftovers