A cooking blog

Rhubarb mousse with whipped cream and berries


30 min preparation,
3 hours freezing or up to
5 hours in the fridge for stabilization


8 servings



The rhubarb season is quite long. I had one rhubarb bush in the village, from which I cut the stems until late autumn.

Rhubarb mousse has a very interesting cool taste, a slight acidity and resembles ice cream.


You can pour the mousse into a sponge cake ring and freeze it like I did. Or pour into portioned dessert molds and stabilize in the refrigerator.



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Method of cooking

Soak gelatin in cold water and set aside.

Clean the rhubarb, cut it, put it in a saucepan. Add sugar and 20 g of water. Simmer over low heat for 15 minutes with the lid on.

Strain the rhubarb juice through a sieve and mix the gelatin mass into the hot juice. Cool till it is barely warm.

Whip the cream. Gently insert Greek yogurt into the cream using a silicone spatula.

Carefully mix 2 tbsp. of creamy yogurt mass into the rhubarb juice. And then add everything to the cream. Stir carefully.

Pour the mass into a mold and freeze. 18 cm biscuit ring, tighten the bottom with food film and foil.

After freezing, transfer to a plate and defrost in the refrigerator.

Decorate the finished mousse with whipped cream and berries.


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