Frozen Strawberry Rhubarb Mousse

By The Canadian Living Test Kitchen

21 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	223223 cal
pro	3 g3g pro
total fat	6 g6g total fat
sat. fat	3 g3g sat. fat
carb	43 g43g carb
fibre	3 g3g fibre
chol	19 mg19mg chol
sodium	21 mg21mg sodium
% RDI:	-
calcium	66 calcium
iron	33 iron
vit A	66 vit A
vit C	5858 vit C
folate	77 folate

The velvety texture of this frozen dessert is like ice cream and mousse all wrapped in one. To scoop instead of slice it, pack into an airtight container and freeze for 4 hours.

Ingredients

4 cups sliced fresh rhubarb , (thawed)4 4cups cupssliced fresh rhubarb or frozen rhubarb, (thawed)
2 cups fresh strawberries , (thawed)2 2cups cupsfresh strawberryfresh strawberries or frozen strawberries, (thawed)
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 tbsp lemon juice 2 2tbsp tbsplemon juice
Meringue:
1/3 cup pasteurized egg whites 1/3 1/3cup cuppasteurized egg whites
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
Macerated Strawberries:
1 cup quartered fresh strawberries 1 1cup cupquartered fresh strawberryfresh strawberries
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar

Preparation

In saucepan, bring rhubarb, strawberries, sugar and lemon juice to boil over medium heat. Reduce heat to medium-low; simmer until rhubarb breaks up, about 12 minutes.

Transfer rhubarb mixture to food processor; pur?until smooth. Press through fine sieve into large bowl. Refrigerate until cold.

Meringue: In bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Using whisk, gently fold about one-third into rhubarb mixture. Fold in remaining egg whites. Whip cream; fold into rhubarb mixture.

Pour into large shallow metal cake pan; freeze until semifirm, about 4 hours. Scrape into food processor; pur?until smooth.

Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap. Scrape rhubarb mixture into pan, smoothing top. Cover with plastic wrap. Freeze until firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)

Macerated Strawberries: In glass bowl, toss strawberries with sugar; cover and let stand for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)

Turn out mousse; remove plastic wrap. With hot knife, cut into 8 slices. Serve with macerated berries.

Source : Canadian Living Magazine: June 2008