Friday, May 21, 2010

Now that rhubarb is back in season...

rabarbermousse-1005

I would love to remind you all about this wonderful dessert. Creamy rhubarb mousse is topped with bright pink rhubarb jelly, and then some white chocolate curls on top. It's the perfect finish to a spring-time meal, and all you need is some time and some.. rhubarb. I used frozen rhubarb this time, and it worked very well. I doubled the recipe and got 12 good-sized servings out of it, so bear that in mind - the original recipe is on the very generous side...

6 comments:

Marys mat och vintips said...

Åh, den ser helt ljuvlig ut! Ska lägga den i min receptsamling ;) Trevlig helg!

fifthfloorcooking said...

That really looks delicious. It is always great with more ways to cook with rhubarb.

Thanks, Kristina

http://fifthfloorcooking.wordpress.com

alison said...

great ideea to freeze rhubarb!and a wonderful dessert!

Window On The Prairie said...

That looks so cool and refreshing. MMMMMmmmm......
Suzanne

Puglette said...

that is so pretty. i just love the colors. a yummy and pretty desert, a great combination!
hugs,
puglette
:o)

Maria said...

Oh. My. God!
I'm no dessert kind of gal, but this looks absolutely delicious! I imagine that the rhubarb jelly would work great as a topping on pannacotta too :)