Sunday, June 3, 2012

Yet another way to use rhubarb: creamy rhubarb jello mousse


Friday I began cutting and freezing surplus rhubarb, to use next winter in sauce, oatmeal and pie. Each time I prepare rhubarb for a recipe, I chop an extra few stalks and fill Cool Whip containers for the freezer. There's so much rhubarb this time of year, I have to create new ways to use it.

If you are tiring of the usual rhubarb dessert, here's a mousse-like recipe that changes things up. My family says that it reminds them of cheesecake.


Creamy rhubarb jello mousse (and pie filling)

2 to 2  1/4  cups (less rhubarb - firm mousse, more rhubarb - softer mousse) prepared and sweetened rhubarb sauce, still warm from cooking (if using leftover rhubarb sauce, warm in the microwave for a minute and a half)
1/4 cup water
1 packet Knox unflavored gelatin
4 oz. cream cheese

Soften gelatin in the water for about 20 minutes.

In a blender, whirr together about 1/2 the warm rhubarb sauce with the softened gelatin. Add remaining rhubarb and cream cheese. Blend until smooth.

Pour into a bowl and chill for 4-6 hours, or overnight. Serve. That simple, and it uses up more rhubarb. Most of the time we eat this just as is, in bowls, but it also makes a deliciously creamy pie filling for a graham cracker crust, (top the whole thing with whipped cream).

2 comments:

  1. Thanks for forwarding me your recipe. I actually home can 2 types of rhubarb so this would be an easy dish for me to pull together!

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    Replies
    1. Hi CTMOM,
      Your welcome. I hope you enjoy it. It sounds like you do a lot of canning. I've never gone beyond pickles, chutneys, and jams/jellies (the safe stuff because of high acid or sugar). What would be the next step/item to try in canning?
      Thanks for the comment.

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