Rhubarb Red Wine Mousse with Poached Rhubarb

By The Canadian Living Test Kitchen

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Rhubarb Red Wine Mousse with Poached Rhubarb

Nutritional Info
Per serving: about	-
cal	312312 cal
pro	3 g3g pro
total fat	13 g13g total fat
sat. fat	8 g8g sat. fat
carb	49 g49g carb
fibre	2 g2g fibre
chol	43 mg43mg chol
sodium	20 mg20mg sodium
% RDI:	-
calcium	88 calcium
iron	33 iron
vit A	1414 vit A
vit C	3737 vit C
folate	55 folate

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.

Ingredients

1 cup water 1 1cup cupwater
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1/2 cinnamon stick 1/2 1/2cinnamon stickcinnamon sticks
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
6 6(to 8) stalks (to 8) stalksthin pink rhubarb, cut into 2-inch (5 cm) pieces (about 8 oz/250 g)
1 cup sliced strawberries 1 1cup cupsliced strawberrystrawberries
Rhubarb and Red Wine Mousse:
2 2cups cupschopped rhubarb, about 8 oz (250 g)
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/3 cup red wine 1/3 1/3cup cupred wine
1 tbsp unsalted butter 1 1tbsp tbspunsalted butter
1/2 cinnamon stick 1/2 1/2cinnamon stickcinnamon sticks
1 tsp vanilla 1 1tsp tspvanilla
1 pkg unflavoured gelatin 1 1pkg pkgunflavoured gelatin
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream

Preparation

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.

Source : Canadian Living Magazine: May 2007