Rhubarb Mousse

Мусс из ревеня

Preparation info

  • 4 to 6

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Improbable as it sounds, rhubarb belongs to the same family as buckwheat, that perennial Russian favorite. Prepared here with a judicious amount of sugar and cream, it makes an exquisite dessert.


  • 2 to 3 large stalks of rhubarb, cubed (4 cups)
  • cups sugar
  • ½ teaspoon cinnamon</


Place the rhubarb cubes in a heavy saucepan along with the sugar and cinnamon; stir to mix well. Cover and simmer over low heat until the rhubarb is just tender, about 5 minutes. Strain the juice from the cooked rhubarb into a measuring cup. There should be about cups. Reserve the cooked rhubarb.