Rhubarb-strawberry mousse
This mousse combines softened rhubarb and puréed strawberries with a beaten egg white and whipped cream to create a confection that is both light and beautiful to behold.
You can vary the recipe as desired. To obtain a deeper pink color, use only the red part of the rhubarb — or you can use bright red forced rhubarb if it’s available where you live. For a lighter dessert, use only half of the cream.
Serve the mousse in glasses. It will serve 4-6 depending on the size of the glasses you use.
1/3 pound (150 g) trimmed rhubarb
1/4 cup (50 g) plus 2 tbsp. white sugar
2-4 tbsp. water
5 ounces (150 g) hulled strawberries, plus extra for garnish
1/2 tsp. fresh lemon juice
1 egg white at room temperature
1 cup (250 ml) chilled whipping cream
fresh basil or mint (optional)
Rinse the rhubarb. Chop into small pieces. Combine in a saucepan with 1/4 cup (50 g) sugar and 2 tbsp. water. Cook over medium heat until the rhubarb has softened completely, adding more water as necessary to prevent sticking. Remove from heat.
Purée the strawberries with the remaining 2 tbsp. sugar. Mix in the rhubarb and purée again to obtain a very smooth mixture. Stir in the lemon juice. Transfer to a large bowl.
Whip the egg white until it forms medium-firm peaks. Fold a couple spoonfuls of fruit purée into the beaten white, then gently fold this mixture back into the purée.
Whip the cream until stiff. Fold into the fruit mixture. No need to blend perfectly — the mousse will be prettier with a little variation of color.
Turn the mousse into glasses. Refrigerate for at least one hour.
Decorate with the extra strawberries, adding a small sprig of basil or mint if desired. Serves 4-6.
