Rhubarb Mousse
Source of Recipe
from about com
Fast to fix, a dressy dessert
Rhubarb Mousse
1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup water
1/2 teaspoon finely shredded orange rind
2 cups rhubarb, cut into 1/2 inch pieces (or more)
3 to 5 drops red food coloring (optional)
3/4 cup frozen whipped topping, thawed
orange strips (optional)
In a small saucepan, combine sugar and gelatin.
Stir in water and shredded orange peel.
Cook and stir over low heat till gelatin is completely dissolved.
Bring to boiling;add rhubarb.
Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.
Cool slightly.
Pour mixture into a blender container or food processor bowl.
Add food coloring, if desired.
Cover; blend or process til smooth.
Pour into a bowl.
Chill to the consistency of unbeaten egg whites (partially set).
Fold in whipped topping.
Spoon into 6 dessert dishes.
Cover and chill 6 hours or until firm and garnish with orange peel strips.
Makes 6 servings.
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