This week we will have a really hard choice in our CSA share between beets or rhubarb. Ekk. that’s a tough one.
If you choose rhubarb, maybe try this old school dessert. You can use any any in-season fruit. Peach mousse is especially good. But today I made rhubarb and strawberry mousse.
1 1/4 to 1 1/2 pounds of any fresh ripe fruit, washed and finely diced. I used about a pound of rhubarb and about a cup of strawberries
1/2 to 1 cup sugar depending on how sweet your fruit is.
1 tablespoon unflavored gelatin
2 cups heavy cream
To make it;
- Combine the fruit and sugar heavy saucepan and simmer for 20 minutes, until the fruit is soft.
- Pour 2/3 of the mixture into a blender; purée and set aside. I like to have some texture from the fruit in my mousse. If you want it completely smooth mix all of the fruit in the blender.
- Pour 4 tablespoons cold water into a small bowl or sauce pan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the fruit purée.
- Combine the purée with the remaining cooked rhubarb mixture.
- Whip the heavy cream until stiff and fold into the rhubarb mixture.
- Pour into a pretty serving bowl or individual dishes. I used glasses and jars and I used my canning funnel to harness the mess.
- Chill for at least a few hours or overnight. Overnight is best.
Here are some photos of the process.
If you put them on a tray to chill in the refrigerator it makes life easier.
I made six individual serving and that was pretty generous. I could have used smaller glasses and made eight servings.
Have a great week. See you at pick-up.