Rhubarb mousse


Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
46 K 4.2/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: August 25th 2019
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %630 RDI=60 %40 RDI=6 %1,200 RDI=60 %5,010 RDI: 60 %
Per 100 g4 RDI=2 %110 RDI=10 %6 RDI=1 %200 RDI=10 %830 RDI: 10 %
Per person3 RDI=1 %80 RDI=7 %5 RDI=1 %150 RDI=7 %630 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Nuts
How much will it cost?
  • For 8 people : 1.45 €
  • Per person : 0.20 €

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 Meringue
Italian Meringue

You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Lime meringue tart, Frozen nougat, Pear and lime meringue pie, Lemon Tart / Meringue Pie, ... See them all 5

Stewed rhubarb
Stewed rhubarb

You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, ... See them all 1

Toasted flaked almonds
Toasted flaked almonds

You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Peach and blackcurrant sundae, Jamaican cup, Coupe Augustin, Like Bounty, ... See them all 5

Other recipes you may also like
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011405 K3.8 1 hour 4 min.
Broad bean salad with Parmesan
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21th 2011280 K3.8 25 min.
Pain perdu
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
July 20th 2011174 K3.8 40 min.
Saint Honoré cake
Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
April 14th 2013132 K4.7 2 hours 55 min.
Polenta
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
May 24th 2022218 K5 1 hour 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
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