Rhubarb-strawberry Mousse

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/4 lbs rhubarb, finely diced
• 1 cup sliced strawberry
• 1 cup sugar
• 2 tablespoons kirsch
• 1 tablespoon unflavored gelatin
• 2 cups heavy cream

Recipe

• 1 combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
• 2 until the rhubarb is soft.
• 3 pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
• 4 pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
• 5 allow to soften for 10 minutes. heat gently until the gelatin has completely dissolved. stir into the rhubarb purée.
• 6 combine the purée with the remaining cooked rhubarb mixture.
• 7 whip the heavy cream until stiff and fold into the rhubarb mixture. chill for several hours.
• 8 ***source: this recipe appeared in the times in an article by olwen woodier; it was adapted from.
• 9 mallards restaurant at arrowwood in.
• 10 rye brook, n.y.