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:
Åh, den ser helt ljuvlig ut! Ska lägga den i min receptsamling ;) Trevlig helg!
That really looks delicious. It is always great with more ways to cook with rhubarb.
Thanks, Kristina
http://fifthfloorcooking.wordpress.com
great ideea to freeze rhubarb!and a wonderful dessert!
That looks so cool and refreshing. MMMMMmmmm......
Suzanne
that is so pretty. i just love the colors. a yummy and pretty desert, a great combination!
hugs,
puglette
:o)
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 :)
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