Rhubarb Mousse - cooking recipe

Ingredients
    1/2 cup sugar
    1 envelope unflavored gelatin
    3/4 cup water
    1/2 teaspoon finely shredded orange rind
    2 cups rhubarb, cut into 1/2 inch pieces (or more)
    3 -5 drops red food coloring (optional)
    3/4 cup whipping cream, whipped (I used frozen whipped topping, the easy way out)
    orange strip (optional)
Preparation
    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.

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