Rhubarb Mousse

  • Serves

    makes 4 1/2 cups


This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins. This recipe first appeared in our May 2013 issue along with Dara Moskowitz Grumdahl's story, Good Stalk: Rhubarb.


  • 1 lb. rhubarb, trimmed and cut into 1" pieces
  • 13 cup unsweetened apple juice
  • 12 cup packed light brown sugar
  • 12 tsp. kosher salt
  • 14 tsp. ground cinnamon
  • 2 eggs, separated into yolks and whites
  • 12 cup heavy cream
  • 1 tsp. vanilla extract


Step 1

Bring rhubarb and apple juice to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium-low, cover and cook until tender, about 4 minutes. Transfer rhubarb and juice to a blender along with 1 tbsp. brown sugar, plus the salt and cinnamon; puree until smooth. Whisk rhubarb purée, 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; let cool.

Step 2

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.

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