RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by maliso
Categories Gelatin
Time 5h15m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash, peel and cut the rhubarb into 1 inch pieces.
- Cook it with half cup water until just tender (about 5 minutes).
- Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
- Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
- Whip the cream, stir together with the blended rhubarb - gently!
- Refrigerate for several hours until the dessert stiffens into a creamy substance.
- Enjoy!
Nutrition Facts : Calories 262.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 57.1, Sodium 21.8, Carbohydrate 30.2, Fiber 1.6, Sugar 25.9, Protein 2.6
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB ORANGE MOUSSE RECIPE - (5/5)
Provided by GinetteR
Number Of Ingredients 9
Steps:
- In a two-quart (2 litre) casserole dish, combine rhubarb, sugar, orange peel and water. Microwave, covered, at HIgh for eight to ten min. or until rhubarb is very tender, stirring once. Remove orange peel; purée rhubarb in a food processor or blender until smooth. There should be two cups (500 ml) Stir in orange-flavored liqueur. In a small glass measure, sprinkle gelatin over orange juice; let stand five minutes to soften. Microwave at Medium for one minute or until gelatin is dissolved. Stir into rhubarb mixture; refrigerate for about 45 to 60 min., stirring often, until mixture just starts to thicken. In medium bowl, whip cream until stiff. Gently fold whipped cream into rhubarb mixture. Pour into a six-cup (1.5 litre) serving dish; cover & refrigerate for four hours or overnight. To serve, pipe whipped cream around edge of mousse & sprinkle with orange zest. Serves four to six
RHUBARB & ORANGE SLUMP
A slump is a New England pudding made with seasonal fruit. Experiment with whatever's in season this month
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
- Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.
Nutrition Facts : Calories 536 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.85 milligram of sodium
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by gran9879
Categories Sauces
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar and gelatin.
- Stir in water and shredded orange peel.
- Cook and stir over low heat till gelatin is completely dissolved.
- Bring to boiling;add rhubarb.
- Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.
- Cool slightly.
- Pour mixture into a blender container or food processor bowl.
- Add food coloring, if desired.
- Cover; blend or process til smooth.
- Pour into a bowl.
- Chill to the consistency of unbeaten egg whites (partially set).
- Fold in whipped topping.
- Spoon into 6 dessert dishes.
- Cover and chill 6 hours or till firm and garnish with orange peel strips.
Nutrition Facts : Calories 179.8, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 15.8, Carbohydrate 19.4, Fiber 0.8, Sugar 17.1, Protein 2
WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB
This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping
Provided by Tom Kerridge
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
- While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
- Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.
Nutrition Facts : Calories 500 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
- Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
- Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
- Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
- Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
- Remove the bowl from the freezer and stir in the pureed rhubarb.
- If you are not serving immediately, hold the mousse in the freezer.
- Serve in a glass bowl or in sherbet glasses, decorated with berries.
Nutrition Facts : Calories 189.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 52.7, Carbohydrate 21.4, Fiber 0.6, Sugar 19.4, Protein 2.3
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RHUBARB RASPBERRY MOUSSE
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.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 338 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 23mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 4g fiber), Protein 3g protein.
More about "rhubarb orange mousse recipe 55"
RHUBARB FOOL RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 4
RHUBARB MOUSSE RECIPE ON FOOD52
From food52.com
Reviews 2Category DessertServings 4-6
RHUBARB MOUSSE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
ORANGE MOUSSE | CANADIAN GOODNESS - DAIRY FARMERS …
From dairyfarmersofcanada.ca
RHUBARB MOUSSE - RECIPE - COOKS.COM
From cooks.com
WHITE CHOCOLATE MOUSSE WITH RHUBARB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RHUBARB, CHEESECAKE MOUSSE AND HAZELNUTS RECIPE
From greatbritishchefs.com
ORANGE MOUSSE - EASY RECIPE FOR THE BEST DANISH ORANGE MOUSSE
From danishfoodlovers.com
KETO RHUBARB ORANGE FOOL | LOW-CARB, SO SIMPLE!
From lowcarbsosimple.com
CHOCOLATE MOUSSE WITH ORANGE BAKED RHUBARB — THE BOY WHO …
From theboywhobakes.co.uk
LIGHT AND CREAMY ORANGE MOUSSE - TRUE NORTH KITCHEN
From true-north-kitchen.com
YOGURT CREAM MOUSSE WITH RHUBARB ORANGE GRANITA RECIPE - EAT …
From eatsmarter.com
RHUBARB MOUSSE - MARTIN DWYER, AN IRISH CHEF IN FRANCE
From martindwyer.com
FRESH RHUBARB MOUSSE RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
You'll also love