Rhubarb mousse

A recipe from cooking-ez.com

For 8 people, you will need:

• 1 300 g Italian Meringue
• 2 150 g Stewed rhubarb
• 3 100 g Stewed rhubarb
• 4 50 g Toasted flaked almonds
• Total weight: 600 grams

Times:

Preparation
35 min.

Step by step recipe

• 1: Prepare 300 g Italian Meringue.
• 2: Tip 150 g Stewed rhubarb into the meringue.
• 3: Gently fold the stewed rhubarb into the meringue with a soft spatula.
• 4: Divide out 100 g Stewed rhubarb evenly between the dishes. There should be about 1 cm in the bottom of each glass or ramekin.
• 5: Fill up the dishes with mousse.
• 6: Scatter a few toasted flaked almonds on top to finish.
• 7: Refrigerate until serving, but best served within a few hours.

Remarks

This is a simple mousse, just a mixture of meringue and stewed rhubarb. It is quite fragile, so does not keep and should be eaten the day it is made. If not, it will deflate or compact at the very least.
If you are in a hurry and don't have time to make Italian meringue, French-style meringue will also work.

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