strawberry rhubarb mousse with meyer lemon whipped cream
“Delight in the luscious blend of strawberry rhubarb mousse with Meyer lemon whipped cream. A perfect dessert for any occasion.”
Always an after thought.
Well, at least for me.
Does anyone else feel like when spring rolls around you’re all, “Ohhhhhh…..yeah, rhubarb. Forgot about that little fellow.” One minute your pushing your grocery cart down the produce aisle and suddenly you think to yourself, I don’t remember celery having a maroon hue. Then you proceed to palm slap your forehead and remind yourself, “Duh, it’s effing rhubarb, yo.”
Anyways, in these moments, I have to chuckle at myself because I just slapped my forehead in public without being carted off to the loony bin. Also, does anyone say yo anymore? Or did that die when Carson Daly left TRL? Please tell.
Shoot. Where was I going with this? Yes, rhubarb. I grew up in a sans rhubarb life. In fact, until I started cooking, I hadn’t even tasted the trucker. GASP. There are many ways to eat rhubarb primarily in crisps, pies, or some sort of compote, but I say, why not put it in a mousse?
This is supercalifragilisticexpialidocious easy to make. Roasted strawberries and rhubarb, whipped cream, meringue mixed together and topped with a Meyer lemon whipped cream. You’ll be all, “What is this celery you speak of?”
Seasonal Eating Series:
My talented and fantastic friend, Becky, author of The Vintage Mixer, is showing us that eating seasonally can be fun! Each month she provides a Seasonal Produce Guide, which you can save on your iPhone or desktop so you can get in the seasonal eating spirit.
Not only does she provide a beautiful illustration each month like the one above, you can also join me and a few fabulous food bloggers who are serving up seasonally inspired recipes. Follow us on Instagram and tag your photos with the #eatseasonal hashtag!
Roasted Broccoli Stuffed Shells Recipe by Vintage Mixer
Tangy Quinoa Spring Salad Cups by Simple Bites
Curry Asparagus & Cauliflower Rice by Cookin’ Canuck
Healthy Key Lime Pie Smoothie by Bless This Mess
Roasted Asparagus with Caramelized Onions and Pine Nuts by Well Plated
Chicken Rice Stew with Leeks and Mushrooms by Cafe Johnsonia
Asparagus with Chive Vinaigrette by Project Domestication
Rhubarb Vanilla Bean Scones by Completely Delicious
Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries by Floating Kitchen
Garlic Mushroom Salad with Arugula and Wild Rice by Mountain Mama Cooks
Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream
Ingredients:
for the mousse:
1 1/2 cups strawberries,cleaned, halved (leave a few for garnish)
1 1/2 cups frozen or fresh rhubarb (sliced if using fresh)
1 lemon, zested and juiced
1/4 cup honey
1 tablespoon butter, diced
1 1/2 cups whipped cream
Fresh mint, garnish
for the meringue:
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
for the meyer whipped cream:
1 cup heavy whipping cream
1 tablespoon meyer lemon juice
2 tablespoons granulated sugar
1 teaspoon lemon zest
Directions:
for the mousse:
Preheat oven to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray. Place strawberries and rhubarb in the baking dish. In a separate bowl, combine lemon juice, zest and honey. Pour sauce over strawberries and rhubarb making sure that everything is evenly coated. Sprinkle butter on top. Roast strawberries and rhubarb for about 30-40 minutes. Remove from oven, cool completely. Once cool, strain strawberries and rhubarb through sieve; saving liquid if desired. Place strawberries and rhubarb in food processor and puree. To assemble:
in a large bowl, place 1/2 cup of the strawberry/rhubarb puree. Fold in a 1/3 cup of the meringue. Add more puree if necessary and keep folding meringue gently until all added.Gently fold in the 1 cup whipping cream. To serve; pipe mousse into serving glasses and top with meyer lemon whipped cream and garnish with fresh mint.
for the meringue:
In a stand mixer with a whisk attachment, place eggs and cream of tarter. Whisk until frothy. Slowly add the granulated sugar. Beat on high until stiff peaks appear.
for the meyer whipped cream:
In a stand mixer with a whisk attachment, whisk the heavy whipping cream, sugar, lemon juice and zest until medium peaks form. Set aside until ready to garnish.
Conclusion: “Savor the heavenly combination of flavors in our strawberry rhubarb mousse with Meyer lemon whipped cream, a delightful treat for all.”
This is such a great idea! I grew up with a lot of rhubarb, maybe more than I care to admit too. It grows like a weed in New England, so we eat tons of it. So I moved away and kind of forgot about it. But now I have a re-newed interest in it. And I love that you made a mousse. So creative as always, Lauren! XO
Apparently I have been missing out on this whole rhubarb situation! I definitely see more mousse in my future. Thanks, Liz!
Look at this pretty mousse!! Love!!!
Thank you, Jenny!
Ok so dude. I grew up eating rhubarb but only one way and you must try it: RAW!! No seriously – you peel it to get rid of the outer red layer and then sprinkle with salt and dive it. Trust me on this.
Um, I am on it! Thanks so much for the tip! xoxo
Gorgeous!! Love this recipe. I’m inspired to make a variation for my brunch today. 🙂
Thank you so much, Aimee!
This is positively lovely! It’s so nice to see pink and yellow in our food again. Color tastes amazing. 🙂
AGREED!! So glad spring is here. Thanks, Courtney!
I am never allowed to forget rhubarb because my husband is a die-hard fan. He would go absolutely crazy over this pretty dessert!
LOL!! I need to jump on the rhubarb bandwagon! Apparently I have been missing out! Thanks, Dara!
I have never had rhubarb either!! I think I have only seen it at the grocery like once, maybe it is just not big around here? This mousse looks amazing though! I love the lighting in your photos!
This dessert is so classy!! Love it and your post that totally made me laugh.
Ha! You are the best, Becky! xoxo
This mousse just screams springtime.. I love it!
Thanks, Thalia! Love all the seasonal produce that is springing up!
Rhubarb did not become a big part of my life until I moved up north and discovered that is one of the first things to come out of the ground here after a long winter, and now I am obsessed! I usually go the standard crisp route, so I absolutely love your creative take of putting it in mousse!
What a refreshing and yummy desert! There are so many delicious produce coming into season now!
I LOVE rhubarb! I have a big-o-plant that grows in my garden! THIS is definitely on my list to make. Beautiful photos my friend <3
Yes to rhubarb season! I grew up eating my grandma’s strawberry-rhubarb pie and thanks to Annalise, I’ve been in rhubarb heaven the last few springs as she’d shared some out of her garden. This mousse looks light and perfect!
This is such a perfect Spring dessert! Love, love, love this!!!
Spring has sprung!!!
I love these kinds of healthy but indulgent, but also beautiful recipes! It’s gotta be on my weekend to do!
Making this today!! Two questions- butter is listed in the ingredients but is not mentioned in the instructions- not sure if you melt it and toss the fruit with it pre-roasting? Also, in the instructions you say to stir in 1 c of whipping cream, but the ingredients list 1.5 c whipped cream- can you clarify? Super-excited to make this! Never liked rhubarb growing up but I have a feeling this will be a winner!!
Hi! I’m so sorry for my delay in responding back to you. I have been traveling and just getting back to emails/comments. For the butter, it should be diced and spread over the top of the fruit. On the whipping cream, I always make more whipped cream just in case the mousse doesn’t fluff up enough. I say 1 cup to fold in as the base because that is the minimum amount that needs to be added. Sorry this wasn’t clear. I will definitely be updating the recipe. Please let me know if you have any other questions! xoxo
Wondering about salmonella risk with the raw eggs? From what I have been reading that has become a very real risk.
There’s some whipped cream and heavy cream clarification issues in this recipe. I believe you mean to fold in whipped cream to the rhubarb puree, but do you mean heavy cream (unwhipped)? Just not clear in this area. The quantities don’t add up, so it’s very ambiguous. Made it without the heavy cream (whipped or not). I would advise you change the recipe to stare wither “heavy cream” or “whipped cream” as then it would be clear.
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