RHUBARB RASPBERRY MOUSSE
This pretty pink mousse from Linda Ahtiainen of Gibsons, British Columbia is a delicious treat to make for your sweetheart. With its creamy texture and tart-sweet flavor, it's a sure pleaser.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally., In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 338 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 23mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 4g fiber), Protein 3g protein.
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
RHUBARB RASPBERRY MOUSSE
Make and share this Rhubarb Raspberry Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
- Bring to a boil.
- Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
- Strain; return to the pan and set aside.
- In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
- Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
- Strain; add to rhubarb mixture.
- Stir in softened gelatin.
- Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
- In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
- Fold into rhubarb mixture.
- Spoon into dessert glasses or bowls.
- Cover and refrigerate for 4 hours or overnight.
- Note: Prep time does not include chilling time.
Nutrition Facts : Calories 339.9, Fat 16.9, SaturatedFat 10.3, Cholesterol 61.1, Sodium 25.4, Carbohydrate 47, Fiber 3.6, Sugar 40.2, Protein 3.1
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
- Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
- Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
- Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
- Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
- Remove the bowl from the freezer and stir in the pureed rhubarb.
- If you are not serving immediately, hold the mousse in the freezer.
- Serve in a glass bowl or in sherbet glasses, decorated with berries.
Nutrition Facts : Calories 189.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 52.7, Carbohydrate 21.4, Fiber 0.6, Sugar 19.4, Protein 2.3
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by maliso
Categories Gelatin
Time 5h15m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash, peel and cut the rhubarb into 1 inch pieces.
- Cook it with half cup water until just tender (about 5 minutes).
- Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
- Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
- Whip the cream, stir together with the blended rhubarb - gently!
- Refrigerate for several hours until the dessert stiffens into a creamy substance.
- Enjoy!
Nutrition Facts : Calories 262.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 57.1, Sodium 21.8, Carbohydrate 30.2, Fiber 1.6, Sugar 25.9, Protein 2.6
LEMON-RASPBERRY MOUSSE
Time 30m
Number Of Ingredients 11
Steps:
- Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!
RHUBARB MOUSSE
Yummy, rhubarb-ey and light...though not light on calories! Delightful, delicious, and very more-ish.Find more recipes on my site http://cravepublishing.com/steamovencooking
Provided by steam queen
Categories Gelatin
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
- Process in steam oven for 25 minutes. OR:.
- Steam in Thermomix on 90 degrees for 10 minutes.
- Cool slightly.
- Place in Thermomix bowl.
- Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
- Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
- THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
- Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
- Put mousse into moulds or ramekins.
- Chill several hours or overnight.
- Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.
Nutrition Facts : Calories 181.3, Fat 10.7, SaturatedFat 6.6, Cholesterol 39.1, Sodium 14.1, Carbohydrate 20.7, Fiber 0.9, Sugar 18.2, Protein 1.6
RHUBARB MOUSSE
Make and share this Rhubarb Mousse recipe from Food.com.
Provided by gran9879
Categories Sauces
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar and gelatin.
- Stir in water and shredded orange peel.
- Cook and stir over low heat till gelatin is completely dissolved.
- Bring to boiling;add rhubarb.
- Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.
- Cool slightly.
- Pour mixture into a blender container or food processor bowl.
- Add food coloring, if desired.
- Cover; blend or process til smooth.
- Pour into a bowl.
- Chill to the consistency of unbeaten egg whites (partially set).
- Fold in whipped topping.
- Spoon into 6 dessert dishes.
- Cover and chill 6 hours or till firm and garnish with orange peel strips.
Nutrition Facts : Calories 179.8, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 15.8, Carbohydrate 19.4, Fiber 0.8, Sugar 17.1, Protein 2
RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
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- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve.
- Heat the gelatin in a microwave for 10 seconds or so on low power. Whisk the gelatin into the raspberry puree.
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