Rhubarb Mousse
recipe

A delightful and fluffy rhubarb mousse that combines a cinnamon-spiced rhubarb mixture, airy egg whites, and vanilla-flavored whipped cream. Perfect for summer celebrations!
Preparation Time: 30 minutes + 2 hours chilling
Serving Size: 4 servings

Ingredients:

- 300 g rhubarb
- 100 g sugar
- 1 tsp cinnamon
- 2 dl water
- 3 egg whites
- 1 dl sugar (for whipping)
- 2.5 dl heavy cream
- 1 tsp vanilla sugar

Instructions:

1. Peel and chop the rhubarb. Place the rhubarb pieces in a saucepan with water, sugar, and cinnamon.
2. Cook the mixture over low heat for about 10 minutes until the rhubarb is soft. Blend the mixture and let it cool.
3. Whip the egg whites until stiff peaks form and gradually add the sugar while whisking.
4. Whip the heavy cream with vanilla sugar until soft peaks form.
5. Gently fold the cooled rhubarb puree into the egg white mixture.
6. Finally, fold in the whipped cream and mix lightly to keep the mousse airy.
7. Spoon the mousse into serving dishes and refrigerate for at least two hours before serving.
Nutritional Information (per serving):
Calories: 180 kcal
Protein: 2 g
Carbohydrates: 25 g
Fat: 8 g
Fiber: 2 g

Reviews: 4.42 (5679 reviews) ★★★★★ share