Strawberry Rhubarb Mousse combines rhubarb's tartness with strawberries' sweetness in a light, airy dessert. It's made by cooking down rhubarb and strawberries into a compote, blending it with ricotta, and finally folding in whipped cream for a fluffy texture. It's a refreshing treat that balances fruity flavors without being too heavy, perfect for a summer dessert or anytime you want something a bit tangy and sweet.
For another refreshing mousse, try my Cinnamon Apple Mousse.
Strawberry Rhubarb Mousse is a simple, elegant dessert that is the perfect complement for a dinner party or to simply have on hand for a special treat. This ricotta-based mousse is quick and simple to make and can be made well in advance, making it ideal for entertaining.
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Why You'll Love This Recipe
- Naturally sweetened
- Great way to use rhubarb from your garden or use in-season strawberries
- A light and refreshing summer dessert
- Perfect blend of tart rhubarb and sweet strawberries
- This dessert can be whipped quickly and made ahead of time
- Elegant presentation
Ingredients
- Rhubarb - you can use fresh or frozen
- Strawberries - you can use fresh or frozen
- Honey - or maple syrup
- Lemon Juice - adds some brightness, feel free to sub for lime juice
- Heavy Cream - 35%
See the recipe card below for a full list of ingredients and measurements.
How To Make Rhubarb Ricotta Mousse
Here are the step-by-step instructions to make this recipe.
Step 1: Cook down rhubarb and strawberries.
Heat chopped rhubarb, strawberries, honey, and lemon juice in a saucepan over medium heat until the mixture is cooked down. Mash it down with a potato masher or the back of a fork to help the rhubarb break down. Set aside to cool.
Reserve ⅓ cup of the rhubarb mixture for later.
Step 2: Blend rhubarb with ricotta
In a blender, blend together the ricotta, cooked rhubarb mixture, and additional honey until smooth. Scrape down the sides and blend again if necessary.
Step 3: Whip heavy cream and fold it into the ricotta mixture.
In a separate bowl, whip heavy cream with a hand mixer until stiff peaks form.
Gently fold the whipped cream into the ricotta mixture until thoroughly combined.
Step 4: Spoon into dessert glasses and swirl in the remaining rhubarb mixture.
Spoon the mousse mixture into 6 oz dessert glasses. Swirl some of the reserved rhubarb mixture on top. Chill in the refrigerator for 4 hours.
Expert Tips
- You can adjust the amount of honey used in this recipe to suit your taste preferences. The recipe, as written, is lightly sweetened.
- Make sure the compote cools before blending it with the ricotta.
- For an extra smooth texture, run the blender a few times to make sure the ricotta is blended up thoroughly.
- Taste Test: Adjust the sweetness or tartness to your liking by tasting the ricotta mixture before folding in the whipped cream. You can add more honey if you prefer a sweeter mousse or more lemon juice for more tart flavour.
- Presentation: For a beautiful presentation, use clear dessert glasses to show off the layers of mousse and compote. A swirl of the reserved rhubarb mixture on top adds a nice touch.
- Ensure the mousse is well-chilled before serving to allow it to set properly. Refrigerate for at least 4 hours before serving.
- Make Ahead: This dessert can be made a day in advance. Just cover the glasses with plastic wrap and store them in the refrigerator until you're ready to serve.
- Leftover mousse can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe FAQs
Yes, you can use frozen rhubarb and strawberries. I would recommend cooking down the compote for a few extra minutes to get rid of any excess moisture.
Yes, you can use other sweeteners like maple syrup or granulated sugar.
Yes, you can make Strawberry Rhubarb Mousse ahead of time. Prepare the mousse as instructed, then cover it tightly and refrigerate for up to 24 hours before serving. This allows the flavors to meld together and the mousse to set properly.
No, you shouldn't freeze strawberry rhubarb mousse. Freezing will affect the texture and consistency too much.
If you tried this Strawberry Rhubarb Ricotta Mousse or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Strawberry Rhubarb Mousse
Ingredients
Rhubarb & Strawberry Compote
- 2 cups rhubarb chopped
- 3 cups strawberries sliced
- ⅓ cup honey
- 1 tsp lemon juice
For the Mousse
- 14 oz ricotta
- ⅓ cup honey
- 1 cup heavy cream whipped separately
Instructions
- Heat chopped rhubarb, strawberries, honey, and lemon juice in a saucepan over medium heat until the mixture is cooked down. Mash it down with a potato masher or the back of a fork to help the rhubarb break down. Simmer while stirring consistently for a few minutes to allow some more moisture to evaporate. Set aside to cool.2 cups rhubarb, 3 cups strawberries, ⅓ cup honey, 1 teaspoon lemon juice
- Reserve ⅓ cup of the rhubarb mixture for topping the dessert cups later.
- In a blender, blend together the ricotta, cooked rhubarb mixture, and additional honey until smooth. Scrape down the sides and blend again if necessary.14 oz ricotta, ⅓ cup honey
- In a separate bowl, whip heavy cream with a hand mixer until stiff peaks form.1 cup heavy cream
- Gently fold the whipped cream into the ricotta mixture until thoroughly combined.
- Spoon the mousse mixture into 6 oz dessert glasses. (Serves 6) Swirl some of the reserved rhubarb mixture on top or even add it between layers of mousse. Chill in the refrigerator for 4 hours.
- Optional Garnish: Garnish with fresh mint leaves, a strawberry slice, a rhubarb curl, or a sprinkle of lemon zest before serving.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Jess says
Such simple ingredients. I absolutely love the recipe. <3