Monday, June 15, 2015

Sweet 'n' Tart

 We enjoy a good rhubarb pie or crumble.... 
even a delicious rhubarb jam
but other than that 
we've never made anything else with rhubarb

that is until now....when we made this delicious

Strawberry-Rhubarb Mousse

12 oz rhubarb,, trimmed and cut into 1" pieces
1 quart strawberries,hulled
1/3 cup water
1/2 cup packed light brown sugar
1//2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 eggs. separated into yolks and whites
1/2 cup heavy cream
1 teaspoon vanilla extract

Bring rhubarb, strawberries and water to a boil 
in a 2-quart saucepan over high heat.  
Reduce heat to medium-low, cover and cook 
until tender, about 4 minutes. 

Transfer rhubarb and strawberries to a blender
 along with 1 tablespoon brown sugar,  
plus the salt and cinnamon; puree until smooth.  

Whisk rhubarb puree, yolks, and remaining brown sugar
 together in the pan  and return to medium heat.  
Cook, whisking constantly, until slightly thickened,
 about 3 minutes.  Transfer to a large bowl and let cool.

Whisk egg whites in a bowl until stiff peaks form;
 add to rhubarb mixture, fold gently until combined; set aside.  
Whisk cream and vanilla in a bowl until stiff peaks form; 
add to rhubarb mixture.  Fold until combined. 

Spoon into serving cups; chill before serving.

**You can also freeze the mousse!! **
How deliciously refreshing would that be?

Enjoy your Monday everyone!!

Karla & Karrie
The Summer Kitchen Girls

Find the original recipe on Saveur
The original recipe did not call for the strawberries... 
we didn't have enough rhubarb, so we added some strawberries 
we had  on hand.  It also called for apple juice instead of the water ~
 again, we didn't have any on hand...
but we don't think it made much of a difference at all!

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