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Rhubarb Mousse

Rhubarb Mousse comes together with Cold Water and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 3/4 cup

Method (preview)

1. 1

   In a saucepan, combine first three ingredients.

2. 2

   Cook over low heat for about 45 minutes, or until the rhubarb is very soft.

3. 3

   Soften the gelatin in the liqueur (brandy) and then add it to the hot rhubarb.

4. 4

   Let mixture cool.

5. 5

   Beat the egg whites until stiff.

6. 6

   Beat the cream, adding remaining sugar slowly, until the cream forms stiff peaks.

7. 7

   Fold whipped cream and egg whites alternately into cooled rhubarb mixture.

8. 8

   Spoon into a 2 quart mold sprayed with vegetable oil.

9. 9

   Chill for at least 3 hours.

10. 10

    In a small saucepan, combine jam and brandy.

11. 11

    Cook over very low heat until the glaze is smooth.

12. 12

    Cool.

13. 13

    Unmold the mousse onto a platter and drizzle the glaze over the top.