Rhubarb mousse


Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
43 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, Frozen nougat, Pear and lime meringue pie, Lemon Tart / Meringue Pie, Lime meringue tart, ... 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: Jamaican cup, Coupe Augustin, Pear and chocolate tart with a hint of mint, Like Bounty, Peach and blackcurrant sundae, ... See them all 5

Other recipes you may also like
Pears and caramelised walnut samosas
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
October 13th 2010334 K4 1 hour 25 min.
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13th 2016393 K 25 1 hour 3 min.
Tomato meat balls
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
February 28th 2012219 K5 30 min.
Ciabatta
Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
October 24th 2017294 K3.8 3 hours 25 min.
Crunchy salad
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
April 3rd 2011154 K 14.6 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)

*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