I've never really been a big fan of rhubarb. It's not that I don't like the flavour, it's just not a vegetable (yes, rhubarb is a vegetable) that you can easily eat. It's not like an apple you can crunch into, a blueberry you can pop in your mouth or a juicy peach that you bite into and let those sweet juices dribble down your chin.
Nope, rhubarb is a bakeable treat - normally found in the form of a pie, a crumble or a tart - all of which, I'm not that fond of either! I'm a 'take it or leave it' kinda pie/crumble/tart girl. I'd much rather a bowl of chocolate mousse; smooth, light, and with little bubbles that you can almost feel popping on your tongue.
So then I had a thought: What if I took some rhubarb, with it's incredibly tangy bite, and whipped it in mousse form? Or better yet, strawberry-rhubarb mousse form? And so, this delectable little dessert was born - sweet, light and seasonal. The perfect end to a BBQ, potluck or elegant meal on the patio. I can't wait for the season when I can substitute fresh Annapolis Valley peaches for this recipe!
2 c. chopped rhubarb
2 c. chopped strawberries
1/4 c. water
3/4 c. sugar
1 envelope unflavored gelatin
2 egg yolks
2 c. heavy cream
fresh strawberries, to garnish
In a saucepan, combine rhubarb, strawberries, 1/4 c. sugar and water over Medium heat. Stir occasionally to ensure the mixture doesn't burn. Once the mixture has broken down, remove from heat. Place 2 c. of the mixture in a blender, reserving the remaining for the top layer. Add gelatin and puree.
In a double boiler, over just boiling water, beat egg yolks and 1/2 c. sugar until they are pale yellow and quite thick. Cool to room temperature, and combine with pureed fruit mixture.
In a large bowl, whip cream until stiff and gradually fold into the egg/fruit mixture.
Spoon into individual dessert bowls and allow to set, about 2-3 hours in the fridge. Once the mousse is firm, top with the reserved fruit mixture and fresh strawberries.
Fold the whipped cream into the egg/rhubarb mixture.