Rhubarb Red Wine Mousse with Poached Rhubarb Rhubarb Red Wine Mousse with Poached Rhubarb

Author: Canadian Living

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


Rhubarb and Red Wine Mousse:


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


  • Iron 3.0
  • Folate 5.0
  • Calcium 8.0
  • Vitamin A 14.0
  • Vitamin C 37.0
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Rhubarb Red Wine Mousse with Poached Rhubarb