Rhubarb is a much-loved Nova Scotia ingredient, and never has it had such elegant treatment as Chef Ray Bear gives it at Gio in Halifax.
- Credits : Canadian Living Magazine: May 2007
Ingredients
Rhubarb and Red Wine Mousse:
Method
In saucepan, bring water, sugar, lemon juice and cinnamon stick to boil; reduce heat and simmer until syrupy, 10 minutes. Remove from heat. Stir in vanilla then rhubarb. Let cool. Transfer to container; cover and refrigerate for 24 hours.Rhubarb and Red Wine Mousse: Meanwhile, in saucepan, bring rhubarb, sugar, wine, butter and cinnamon to boil; reduce heat, cover and simmer until mushy, 10 minutes. Let cool slightly. Discard cinnamon; stir in vanilla. Pur?in blender or food mill; pour into bowl.
Meanwhile, in small saucepan, sprinkle gelatin over 1/4 cup (50 mL) water; let soften for 5 minutes. Warm over low heat until dissolved; stir into warm rhubarb pur? Refrigerate until mixture can mound on spoon, about 30 minutes.
In bowl, whip cream. Whisk one-third into rhubarb mixture; fold in remaining cream. Spoon into ramekins or dessert dishes. Place plastic wrap directly on surface; refrigerate until firm, 4 hours. (Make-ahead; Refrigerate for up to 24 hours. Or freeze for up to 4 days; thaw in refrigerator.) Serve with poaching liquid and strawberries.
Nutritional facts Per serving: about
- Sodium 20 mg
- Protein 3 g
- Calories 312.0
- Total fat 13 g
- Cholesterol 43 mg
- Saturated fat 8 g
- Total carbohydrate 49 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 8.0
- Vitamin A 14.0
- Vitamin C 37.0
