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When fresh rhubarb is in season, it's one of my favorite desserts.
The sourness of rhubarb pairs well with the sweetness of strawberries. Because I cooked them down into a sauce, I used frozen strawberries instead of fresh. Either way, be sure to buy them organic because strawberries are the third most contaminated produce item.
The base of this mousse is a strawberry rhubarb compote. With what I had leftover, I later made a parfait, which was also very good.
To make Strawberry Rhubarb Compote:
Add the chopped rhubarb to a large pan with the strawberries, sea salt, and a splash of water. Cook the mixture over medium-low heat, stirring occasionally, until a sauce starts to form. Stir in the cinnamon.
Continue cooking until the fruit has completely broken down and the sauce has thickened, about 15 minutes or more.
Stir in the honey and taste for seasoning. Make any necessary adjustments.
Serve this sauce warm, at room temperature or chilled,
alone, with yogurt or a dollop of freshly whipped cream.
Cool and store what you don't eat right away in an airtight container in the fridge or freezer.
To make Strawberry Rhubarb Mousse:
If you have time, place a stainless steel bowl and whisk (or whisk attachment if you're using an electric mixer) in the freezer to chill.
Pour the cold cream into the cold bowl and whisk it until the cream holds its shape. Fold the whipped cream into the chilled rhubarb compote: Use a rubber scraper to cut down through the middle, scrape along the bottom and up the side closest to you, then rotate the bowl and repeat the process until the mixture is just combined. Do not over-mix.
Transfer the soft and airy mousse to individual dishes and serve it immediately or chill it to serve later.
To make Strawberry Rhubarb Parfait:
Layer the chilled Strawberry Rhubarb Compote with whole milk plain yogurt.
Or serve a dish of yogurt and top it with the compote.
Or serve a dish of compote and top it with a dollop of yogurt.
When fresh rhubarb is in season, it's one of my favorite desserts.
The sourness of rhubarb pairs well with the sweetness of strawberries. Because I cooked them down into a sauce, I used frozen strawberries instead of fresh. Either way, be sure to buy them organic because strawberries are the third most contaminated produce item.
The base of this mousse is a strawberry rhubarb compote. With what I had leftover, I later made a parfait, which was also very good.
To make Strawberry Rhubarb Compote:
4 cups chopped rhubarb, about 7 stalks
12 ounces frozen organic strawberries
Pinch sea salt
Splash water
Splash water
Pinch cinnamon
3 tbsp honey
Add the chopped rhubarb to a large pan with the strawberries, sea salt, and a splash of water. Cook the mixture over medium-low heat, stirring occasionally, until a sauce starts to form. Stir in the cinnamon.
Continue cooking until the fruit has completely broken down and the sauce has thickened, about 15 minutes or more.
Stir in the honey and taste for seasoning. Make any necessary adjustments.
Serve this sauce warm, at room temperature or chilled,
alone, with yogurt or a dollop of freshly whipped cream.
Cool and store what you don't eat right away in an airtight container in the fridge or freezer.
To make Strawberry Rhubarb Mousse:
1/2 cup unsweetened organic heavy cream
2 cups strawberry rhubarb compote
If you have time, place a stainless steel bowl and whisk (or whisk attachment if you're using an electric mixer) in the freezer to chill.
Pour the cold cream into the cold bowl and whisk it until the cream holds its shape. Fold the whipped cream into the chilled rhubarb compote: Use a rubber scraper to cut down through the middle, scrape along the bottom and up the side closest to you, then rotate the bowl and repeat the process until the mixture is just combined. Do not over-mix.
Transfer the soft and airy mousse to individual dishes and serve it immediately or chill it to serve later.
To make Strawberry Rhubarb Parfait:
Layer the chilled Strawberry Rhubarb Compote with whole milk plain yogurt.Or serve a dish of yogurt and top it with the compote.
Or serve a dish of compote and top it with a dollop of yogurt.
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