Rhubarb Mousse Recipe
Chill small tin of evaporated milk in fridge.
Cook 1lb of sliced rhubarb gently with 2 tbsp of water and sugar to taste (2 oz?).
Puree and add packet of raspberry jelly granules.
Mix well and chill in fridge until almost set.
Then:
Whisk evaporated milk until thick and creamy.
Mix in rhubarb puree (reserving 2 tbsp). Stir through reserved 2 tbsp to create a ripple effect. Chill until set.
Enjoy!
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Comments on Rhubarb Mousse Recipe »
baz @ 9:32 am
Rhubarb MOUSE? All too true in my fruit patch unfortunately but not to be encouraged (or eaten…) – would that be rhubarb mousse by chance? b.
Val @ 10:54 am
Cat submiited the recipe!
Patricia @ 10:34 am
Havent tried this yet but sounds good.
Will comment further after the trial.
Have included ginger in the recipe for some added kick. Am about to start now.
Angela @ 9:04 pm
Made this today! SCRUMMY!!! Hubby accidentally bought a large can of evaporated milk – so I'll have to make another batch tomorrow!!! Wasn't quite sure what to expect, but it was delicious.