Rhubarb Strawberry Mousse Recipes

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

Steps:

• Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
• Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
• 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.
• Combine the purée with the remaining cooked rhubarb mixture.
• Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.

Steps:

• Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
• until the rhubarb is soft.
• Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
• 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.
• Combine the purée with the remaining cooked rhubarb mixture.
• Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
• ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
• Mallards Restaurant at Arrowwood in.
• Rye Brook, N.Y.

Steps:

• Make cake:
• Preheat oven to 350°F and place rack in center.
• Butter 9-inch cake pan and line bottom with a round of parchment.
• Butter paper, then dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt into a bowl.
• Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
• Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
• Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
• Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
• Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.
• Make mousse while cake is baking:
• Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.
• Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes. Remove from heat.
• Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.
• Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.
• Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).
• Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.
• Fold cooled rhubarb mixture into mascarpone mixture.
• Assemble mousse cake:
• Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.
• Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.
• Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.
• Make glaze:
• Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute. Heat gelatin over low heat until it has dissolved. Remove from heat then stir in reserved rhubarb syrup.
• Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.
• To serve:
• Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

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.