A light and tangy dessert that is not too sweet.
Serving Size: 4
Ingredients:
- 2 cup rhubarb puree
- 1/4 cup sugar
- lemon or lime juice
- 2 packets(5 gram each) agar agar
- 1 container (300 milliliters) soyatoo topping cream
- 1/2 cup grenadine or rose water
- 2 tsp. cornstarch
- lemon juice
Directions:
- Place 2 cups of rhubarb, cut in small pieces, 1/4 cup of sugar in a sauce pan and add enough water to cover the rhubarb.
- Cook stirring constantly until the rhubarb is well cooked.
- Place the mixture in a blender and puree.
- Add the agar agar and a splash of lemon juice.
- Place the mousse in the refrigerator to cool and to set for at least 3-4 hours.
- Whip the soyatoo until it holds in peaks.
- Gently fold the rhubarb mixture into the whipped soyatoo and refrigerate until ready to serve.
- Meanwhile mix the grenadine or rose water with the cornstarch. Mix it well so that the cornstarch has dissolved.
- Put the mixture into a sauce pan and heat until the mixture thickens and becomes clear.
- Set this aside until ready to serve.
- If the sauce had completely jelled, you can thin it with a bit more of the liquid (grenadine or rose water).
- Place the mousse in a bowl or serving dish and drizzle a bit of sauce over and around it.
- Garnish with a mint leaf.
on Mar 20th, 2007 at 10:09 pm
That looks fantastic. It’s not really the season for rhubarb here in Sweden yet, but soon! I love them, raw and dipped in a tiny bit of sugar.
on Mar 21st, 2007 at 10:46 am
Hi Emmie,
I am glad you liked it. We still had some of our own rhubarb from last year in the freezer.
on Mar 24th, 2007 at 5:28 pm
what is soyatoo?
I’ve never seen it, here in Australia..
Is it just a brand of soy whipped cream?
on Mar 27th, 2007 at 4:50 am
that looks so delicious!
on Apr 15th, 2007 at 7:43 am
[...] more tempting that the usual after-dinner fare. I mean, when is the last time you savored a rich Rhubarb Mousse? Be sure to thank Harald at Vegalicious when you finally do. I know I will! I don’t know how [...]