Frozen Rhubarb Mousse

Celebrate the season with this refreshing layered dessert that can be made ahead.

Recipe and photo courtesy of Foodland Ontario

Preparation Time: 20 minutes
Baking Time: 7 minutes
Cooking Time: 11 minutes
Freezing Time: 6 hours
Serves 6

1 cup (250 mL) gingersnap crumbs
1/4 cup (50 mL) butter, melted
Rhubarb Mousse:
1 lb (500 g) Ontario rhubarb, trimmed and cut into 1-inch (2.5 cm) pieces, about 4 cups (1 L)
1/4 cup (50 mL) apple juice
1/3 cup (75 mL) Ontario honey
Pinch salt
1 Ontario egg, separated
1/2 cup (125 mL) 35% Ontario whipping cream
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla
Sugared Rhubarb:
1 stalk Ontario rhubarb, cut into 1-inch (2.5 cm) pieces
2 tbsp (25 mL) granulated sugar
Garnish: Whipped cream, gingersnap cookie and sugared rhubarb

Line bottom of six 3/4 cup (175 mL) ramekins with parchment paper. In small bowl, combine crumbs and butter; divide and press into ramekins. Bake in 350°F (180°C) oven until crusts are firm, about 7 minutes. Let cool on wire rack.

Rhubarb Mousse: Meanwhile, in medium saucepan, combine rhubarb and apple juice. Bring to boil, reduce heat to medium, cover and cook until rhubarb is tender, about 8 minutes. Transfer to blender. Add honey and salt; purée until smooth. Measure out 1 cup (250 mL) purée and divide between ramekins.

Transfer remaining rhubarb mixture back to saucepan; add egg yolk. Cook over medium heat, whisking constantly until thickened, about 3 minutes. Let cool slightly.

In small bowl, using electric mixer, beat egg white until stiff peaks form. Fold into rhubarb mixture.

In separate medium bowl, using electric mixer and clean beaters, whip cream until soft peaks form. Add sugar and vanilla and beat until stiff peaks. Fold into rhubarb mixture. Divide mixture between ramekins. Place ramekins in freezer and freeze until solid, about 6 hours.

Sugared Rhubarb: In small skillet, combine rhubarb, 2 tbsp (25 mL) of water, and 1 tbsp (15 mL) of the sugar. Cook over medium heat for 2 minutes, stirring halfway through. Remove from skillet; cool. Toss in remaining sugar. Set aside.

Remove ramekins from freezer 10 to 15 minutes before serving. Remove from ramekins; garnish each with whipped cream, a cookie and sugared rhubarb.

Nutritional Information:
1 serving
PROTEIN: 4 grams
FAT: 19 grams
FIBRE: 2 grams
SODIUM: 290 mg