Rhubarb mousse


Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
35K 4.2/5 based on 5 reviews
Grade this recipe:

Last modified on: August 25th 2019

Keywords for this recipe:
For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long will it take?
Time required for this recipe:
PreparationStart to finish
33 min.33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Rhubarb mousse
Prepare 300 g Italian Meringue.

Stage 2 - 1 min.
Rhubarb mousse
Tip 150 g Stewed rhubarb into the meringue.

Stage 3 - 5 min.
Rhubarb mousse
Gently fold the stewed rhubarb into the meringue with a soft spatula.

Stage 4 - 5 min.
Rhubarb mousse
Divide out 100 g Stewed rhubarb evenly between the dishes. There should be about 1 cm in the bottom of each glass or ramekin.

Stage 5 - 5 min.
Rhubarb mousse
Fill up the dishes with mousse.

Stage 6 - 2 min.
Rhubarb mousse
Scatter a few toasted flaked almonds on top to finish.

Stage 7
Rhubarb mousse
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.
Keeping
Should be eaten the day it is made.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,196 Kcal or 5,007 Kj30 gr630 gr42 gr
60 %11 %59 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
199 Kcal or 833 Kj5 gr105 gr7 gr
10 %2 %10 %1 %
Per person
Energetic valueProteins CarbohydratesFats
149 Kcal or 624 Kj4 gr79 gr5 gr
7 %1 %7 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Nuts
How much will it cost?
  • For 8 people : 1.40 €
  • Per person : 0.18 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Italian MeringueItalian Meringue: You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Frozen Nougat, Pear and lime meringue pie, Lime meringue tart, Lemon Meringue Pie Verrines, ... All
Stewed rhubarbStewed rhubarb: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, ... All
Toasted flaked almondsToasted flaked almonds: You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant sundae, Coupe Augustin, Pear and chocolate tart with a hint of mint, Jamaican cup, Like Bounty, ... All
Other recipes you may also like
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020360K 24.6 51 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013488K5 49 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017453K4.2 2 hours 14 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017743K 313.7 36 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.0M4.5 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-15)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page