I found this post that went unpublished in early spring last year, and thought that you would enjoy it now since rhubarb is nearly ready! You can use only rhubarb, or combine with strawberries and/or raspberries for a yummy spring dessert. Below contains 4 recipes in one – compote (with or without berries), and mousse (with or without berries).
I’m getting CSA vegetables this year, and guess what was in my bag this week? Strawberries and rhubarb! The first of the season, as it’s been a very wet spring. I knew that I’d need to make every rhubarb recipe in Nourishing Traditions. There are only two… compote and pie.
For this recipe, I started with the Rhubarb Compote (stewed rhubarb), and added a cup of strawberries. Tasted it. YUM it was great. Sour but sweet and a beautiful lipstick pink. Perfect with a dollop of whipped cream. I swear it would also make a great smoothie or a topping for yogurt too.
But then I got an idea. I whipped cream. I chilled the compote slightly. Then… folded them together. Chilled again. The result? Pure creamy spring time in a bowl just a few days shy of summer solstice. A wonderful mousse!
In my opinion, rhubarb is an under rated ‘fruit’. It is super sour and needs sweetening, but not as much as you might think. Kids are LOVING the sour candies nowadays, so why not give them the real thing that it originated from? Also, rhubarb (especially the red varieties) are rich in anti-oxidants, B vitamins and minerals, especially vitamin K.
Tips for making Rhubarb Mousse
- You can make this recipe four different ways: as a rhubarb only compote, a strawberry rhubarb compote, or a strawberry rhubarb mousse. I actually liked all of them.
- This is a good way to use up your strawberries that are a little soft, but that haven’t gone bad yet.
- Other uses for the compote recipe – yogurt topping or mixer, add to your smoothie for a sweet/sour kick.
- Other uses for the mousse – add to an already baked pie crust!
- This recipe is easily halved. If you make the compote only, it is freezeable too!
Rhubarb Compote or Mousse
Page in NT: 538
- 6 cups fresh rhubarb stalks (absolutely no leaves), cut into 1 inch pieces
- 1 Tablespoon freshly ground ginger (less is fine, or even omit if you don’t like ginger)
- 1/2 cup filtered water
- 1/2 – 3/4 cup raw honey
- 1 cup heavy cream, whipped with a touch of raw honey (or your sweetener of choice)
- Place rhubarb, ginger and water in a pan and bring to a boil.
- If you’re adding berries, add them now and reduce heat to a simmer and cook about 1 hour, stirring occasionally, until the rhubarb (and berries) disintegrates.
- Allow to cool and stir in honey to taste.
- Serve with a dollop of whipped cream, or fold in whipped cream into the cooled compote to make a mousse.
- If you made compote – it freezes very well. If you made mousse, try adding to an already baked and cooled pie crust!
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