Strawberry Rhubarb Mousse

5 from 2 votes

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.

Prep Time20

Chilling Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 414kcal

Author: Christy Faber

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