Rhubarb Raspberry Mousse Recipes

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

RHUBARB RASPBERRY MOUSSE

Steps:

• In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
• Bring to a boil.
• Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
• Strain; return to the pan and set aside.
• In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
• Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
• Strain; add to rhubarb mixture.
• Stir in softened gelatin.
• Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
• In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
• Fold into rhubarb mixture.
• Spoon into dessert glasses or bowls.
• Cover and refrigerate for 4 hours or overnight.
• Note: Prep time does not include chilling time.

RASPBERRY RHUBARB CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

RASPBERRY RHUBARB MOUSSE PARFAIT

Steps:

• In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve.
• Heat the gelatin in a microwave for 10 seconds or so on low power. Whisk the gelatin into the raspberry puree.
• In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat, and using an electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the raspberry puree.
• Beat the cream until firm. Fold whipped cream into the raspberry mixture. Cover and refrigerate until set, at least 1 hour or overnight.
• Stir together rhubarb and sugar in a large saucepan and let sit until rhubarb releases some of its liquid, about 10 minutes.
• Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Remove from heat and stir grated ginger into rhubarb mixture. Allow to cool completely.
• Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Stir in ginger and allow to cool completely.
• To assemble, divide one half of raspberry mousse evenly among clear glasses or bowls. Top with rhubarb compote and finish with remaining raspberry mousse. Garnish each with a few fresh raspberries.

RHUBARB MOUSSE

Steps:

• Wash, peel and cut the rhubarb into 1 inch pieces.
• Cook it with half cup water until just tender (about 5 minutes).
• Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
• Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
• Whip the cream, stir together with the blended rhubarb - gently!
• Refrigerate for several hours until the dessert stiffens into a creamy substance.
• Enjoy!

RHUBARB MOUSSE

Steps:

• Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
• Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
• Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
• Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
• Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
• Remove the bowl from the freezer and stir in the pureed rhubarb.
• If you are not serving immediately, hold the mousse in the freezer.
• Serve in a glass bowl or in sherbet glasses, decorated with berries.

RHUBARB-STRAWBERRY MOUSSE

Steps:

• Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
• Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
• Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
• Combine the purée with the remaining cooked rhubarb mixture.
• Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.

RHUBARB MOUSSE

Steps:

• Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
• Process in steam oven for 25 minutes. OR:.
• Steam in Thermomix on 90 degrees for 10 minutes.
• Cool slightly.
• Place in Thermomix bowl.
• Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
• Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
• THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
• Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
• Put mousse into moulds or ramekins.
• Chill several hours or overnight.
• Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

RHUBARB RASPBERRY SAUCE

Steps:

• In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.