Rhubarb and Strawberry Mousse

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	6 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the gelatine sheets in cold water. Wash, clean and chop the strawberries. Cut open the vanilla pod and scrape out some vanilla pulp.
Wash and peel the rhubarb stalks and cut into 1 cm pieces. Place in a saucepan with the chopped strawberries, sugar, vanilla pulp and grape juice. Stir together and slowly simmer covered with a low heat until soft. Remove the pot from the stove and puree the mixture if necessary. Squeeze out the gelatine, add to the hot mixture and stir well. Let cool down.
In the meantime, whip the cream until stiff. As soon as the mass starts to gel, carefully fold in the whipped cream. Rinse the portion molds with cold water, pour in the mixture and cover and chill for several hours.
Turn the rhubarb and strawberry mousse out onto a plate. Serve with strawberries, pure or marinated.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.