Fresh Rhubarb Mousse | PCC Natural Markets

Fresh Rhubarb Mousse

Serves: 8 to 10

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The deep tart appeal of rhubarb is sweetened and lightened here to make an incredibly simple, lovely and delicious dessert.



Place the rhubarb and the sugar in a saucepan and cook over medium heat, stirring occasionally, until the rhubarb is the consistency of applesauce. (You don’t need to add any additional water to the rhubarb. It will provide plenty of liquid as it cooks.) Adjust the sweetness of the rhubarb with additional sugar if desired.

Place the cold water in small saucepan and sprinkle the gelatin over the surface. Place the pan over low heat and stir until the gelatin is dissolved. Stir the gelatin mixture into the rhubarb and allow to cool to room temperature.

Whip the cream with the vanilla until it forms soft peaks. Fold the cream into the rhubarb mixture. You may then pipe it into stemmed glasses, spoon it into serving dishes or line small molds with strawberries and spoon the mousse into the mold. Chill for at least 2 hours. If you are using decorative molds, dip the molds in hot water for about 15 seconds and invert the mousse onto a serving plate.

Garnish with fresh strawberries and mint.

Recipe by Lynne Vea, PCC Chef

Source: "Gardening with Ciscoe" show aired on April 12, 2008

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: rhubarb


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