Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
32K 5 4.2
Last modified on: August 25th 2019
Keywords for this recipe:For 8 people, you will need:
- 1
1 1⁄3 cup Italian Meringue - 2
2⁄3 cup Stewed rhubarb - 3 ½ cup Stewed rhubarb
- 4
¼ cup Toasted flaked almonds
How long does it take?
Time required for this recipe:
| Preparation | Start 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.
Prepare 1 1⁄3 cup Italian Meringue.
Stage 2 - 1 min.
Tip 2⁄3 cup Stewed rhubarb into the meringue.
Stage 3 - 5 min.
Gently fold the stewed rhubarb into the meringue with a soft spatula.
Stage 4 - 5 min.
Divide out ½ cup Stewed rhubarb evenly between the dishes. There should be about 1 cm in the bottom of each glass or ramekin.
Stage 5 - 5 min.
Fill up the dishes with mousse.
Stage 6 - 2 min.
Scatter a few toasted flaked almonds on top to finish.
Stage 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.
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 value | Proteins | Carbohydrates | Fats |
| 379 Kcal or 1,587 Kj | 14 gr | 188 gr | 22 gr |
| 19 % | 5 % | 18 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 63 Kcal or 264 Kj | 2 gr | 31 gr | 4 gr |
| 3 % | 1 % | 3 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 47 Kcal or 197 Kj | 2 gr | 24 gr | 3 gr |
| 2 % | 1 % | 2 % | <1 % |
How much will it cost?
- For 8 people : 1.40 €
- Per person : 0.18 €
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: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Lemon Meringue Pie Verrines, Lemon Tart / Meringue Pie, Pear and lime meringue pie, Lime meringue tart, ... All |
 | Stewed rhubarb: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, ... All |
 | Toasted flaked almonds: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Coupe Augustin, Pear and chocolate tart with a hint of mint, Jamaican cup, Peach and blackcurrant sundae, ... All |
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.6M 714.6 2 hours 38 min. October 3rd 2019
Tartiflette
A personal version of a classic recipe from Savoy.585K 14.6 1 hour 27 min. September 16th 2019
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.552K5 2 days 16 hours 28 min. December 23th 2017
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.2.0M 23.7 7 hours 54 min. October 3rd 2019
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...260K 13.9 1 hour 14 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.