Darra Goldstein

Rhubarb Mousse

Мусс из ревеня

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Medium

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.

Ingredients

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

Method

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 1¼ cups. Reserve the cooked rhubarb.