Rhubarb mousse

Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
33K 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.
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.
Should be eaten the day it is made.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
379 Kcal or 1,587 Kj14 gr188 gr22 gr
19 %5 %18 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj2 gr31 gr4 gr
3 %1 %3 %1 %
Per person
Energetic valueProteins CarbohydratesFats
47 Kcal or 197 Kj2 gr24 gr3 gr
2 %1 %2 %<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: Frozen Nougat, Lemon Meringue Pie Verrines, Pear and lime meringue pie, Lemon Tart / Meringue Pie, Lime meringue tart, ... 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: Jamaican cup, Coupe Augustin, Like Bounty, Pear and chocolate tart with a hint of mint, Peach and blackcurrant sundae, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
324K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
348K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
358K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
316K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-23)

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