Name: Rhubarb Mousse (Мусс из ревеня)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: 1 tablespoon cornstarch; 1 cup heavy cream; ¼ teaspoon almond extract; ½ teaspoon vanilla extract; ½ teaspoon cinnamon; 1½ cups sugar

Preparation info

4 to 6
Servings

Difficulty
Medium

Appears in

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.