Rhubarb Mousse

My rhubarb harvest wasn't big enough for a cake, and we're low on eggs since the chickens are still out of commission due to being on meds. So I decided to make rhubarb mousse instead. It's a treat, give it a try!

Ingredients

1 cup water
1.5 cups diced rhubarb
2/3 cup sugar
2 envelopes plain gelatin (Knox brand)*
1 Tbsp lemon juice
2 Tbsp vanilla
1/3 cup homemade yogurt (whole milk)
2/3 cup heavy whipping cream


Method

Boil the rhubarb in the water until soft.
Mix the gelatin with the sugar and add to the boiling, soft rhubarb. Add vanilla and lemon juice and let it bubble up for about a minute.

Take off the heat and let it cool. Add the yogurt and mix well. Refrigerate until this mixture starts to set, meanwhile whip the cream into stiff peaks. When the rhubarb yogurt starts to set around the edges of the bowl, stir it and fold the whipped cream into it.


Pour it into a serving bowl or individual serving cups and refrigerate until it's all the way set. Decorate as you wish, I used our first strawberries and a few leaves of lemon balm.

I love the combination of tart and vanilla and sweet, and the lightness of the whole dessert. This recipe would be fine for dessert for a dinner party of 6. Or just me, and a spoon, and nobody watching....


*the amount of gelatin makes for a pretty firm dessert. If you like it softer, try 1 1/2 envelopes.












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