- 6 cups thinly sliced rhubarb
- 1 cup sugar, or to taste
- 1/4 cup cold water
- 1 envelope gelatin
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Fresh strawberries, for garnish
- Mint leaves, for garnish
Place rhubarb and sugar in a saucepan and cook over medium heat, stirring occasionally, until rhubarb is the consistency of applesauce. (You don’t need to add any additional water to the rhubarb – it will provide plenty of liquid as it cooks.) Adjust the sweetness with additional sugar, if desired.
Place cold water in small saucepan and sprinkle gelatin over the surface. Place the pan over low heat and stir until gelatin is dissolved. Stir gelatin mixture into rhubarb and allow to cool to room temperature.
Whip cream with vanilla until it forms soft peaks. Fold cream into rhubarb mixture. You may pipe it into stemmed glasses, spoon it into serving dishes or line small molds with strawberries and spoon the mousse into the mold. Chill for at least 2 hours. If you are using decorative molds, dip the molds in hot water for about 15 seconds and invert the mousse onto a serving plate.
Garnish with fresh strawberries and mint.
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