There is nothing quite like the bright, tangy sweetness of a Strawberry Rhubarb Mousse Recipe to brighten up any dessert table. This delightful treat perfectly balances the tartness of rhubarb with the mellow sweetness of strawberries, all wrapped in a luscious, airy mousse that feels indulgent yet fresh. With its irresistible layers of creamy ricotta and whipped cream, this mousse is an elegant but surprisingly easy dessert to make that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this strawberry rhubarb mousse’s success. Each component brings something special — from the vibrant fruit that provides color and that signature tang, to the creamy ricotta and whipped cream that build the mousse’s perfect texture.
- 2 cups chopped rhubarb: Provides a bright tartness and lovely pink color when cooked down.
- 3 cups sliced strawberries: Adds natural sweetness and a fresh, fruity flavor that balances rhubarb’s tang.
- 1/3 cup honey (for cooking fruit): Sweetens the fruit mixture gently without overpowering the natural flavors.
- 1 tsp lemon juice: Brightens the fruit compote and enhances the overall flavor profile.
- 14 oz ricotta cheese: Creamy base that gives the mousse its richness and smooth texture.
- 1/3 cup honey (for mousse): Sweetens the ricotta mixture, adding a mellow depth.
- 1 cup heavy cream (whipped): Whipped to stiff peaks, it’s folded in to create that airy, pillowy mousse texture.
How to Make Strawberry Rhubarb Mousse Recipe
Step 1: Cook Down the Fruit
Start by heating the chopped rhubarb, sliced strawberries, honey, and lemon juice in a medium saucepan over medium heat. Stir frequently and use a potato masher or the back of a fork to gently break down the rhubarb as it softens. You want the fruit to cook down until it becomes a thick, jammy mixture, with some moisture evaporated so the flavor intensifies. Once done, remove from heat and let it cool.
Step 2: Reserve Some Compote
Before blending the fruit into the mousse, scoop out about 1/3 cup of the rhubarb-strawberry mixture and save it. This reserved compote will be perfect for topping or layering the mousse cups, adding an extra burst of fruitiness and a pretty visual contrast.
Step 3: Blend the Ricotta and Fruit Mixture
In a blender, combine the ricotta cheese, the bulk of your cooled rhubarb-strawberry mixture, and additional honey. Blend until you achieve a smooth, creamy consistency. If needed, scrape down the sides and blend again to make sure the mixture is fully integrated. This step ensures your mousse is silky and free of lumps.
Step 4: Whip the Cream
Using a hand mixer or stand mixer, whip the heavy cream until it forms stiff peaks — thick enough to hold its shape when the beaters are lifted. This whipped cream is the magic ingredient that will give your mousse its light, airy texture.
Step 5: Fold in Whipped Cream
Gently fold the whipped cream into the ricotta and fruit mixture, taking care not to deflate the air bubbles you’ve just whipped in. This folding technique keeps the mousse fluffy and smooth.
Step 6: Chill the Mousse
Divide the mousse evenly into six 6-ounce dessert glasses. Add a swirl or layer of the reserved rhubarb compote on top or between layers for a stunning look and an extra punch of fruity flavor. Pop the glasses into the refrigerator and let the mousse chill for at least 4 hours to set and develop flavor.
How to Serve Strawberry Rhubarb Mousse Recipe
Garnishes
To bring your Strawberry Rhubarb Mousse Recipe to the next level, try garnishing each serving with fresh mint leaves for a hint of herbal brightness, a thin slice of strawberry for sweetness and color, or a curled strip of rhubarb for an elegant touch. A light sprinkle of lemon zest will add a lively citrus aroma that perfectly complements the mousse.
Side Dishes
This mousse is a lovely dessert on its own, but you can pair it with simple shortbread cookies or buttery biscotti for a delightful textural contrast. If you want to turn it into more of a festive treat, serve alongside a crisp, slightly chilled glass of sparkling rosé or a citrus-infused herbal tea.
Creative Ways to Present
Think beyond the classic dessert glass! Layer your mousse in clear mini mason jars with the rhubarb compote to create a charming gift or party favor. You can also pipe the mousse into elegant chocolate shells or hollowed-out fresh strawberries for bite-sized morsels that look as amazing as they taste.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store your mousse covered in the fridge. It will stay fresh and creamy for up to 3 days. Keeping it chilled prevents the whipped cream from losing its volume and helps maintain the vibrant flavor balance.
Freezing
While this mousse is best enjoyed fresh, you can freeze it for up to one month. Use airtight containers or freezer-safe jars and thaw slowly in the refrigerator overnight. The texture might become slightly less airy after freezing, but the flavor will still be delicious.
Reheating
This dessert is designed to be enjoyed cold, so reheating is not recommended. If thawed from frozen, serve as is after proper refrigeration to let it regain its chilled, refreshing character.
FAQs
Can I substitute the ricotta cheese?
While ricotta delivers a mild, creamy texture crucial to this mousse, you can experiment with mascarpone or cream cheese if you prefer a richer flavor. Just keep in mind that these may alter the overall lightness of the dessert.
Is honey the only sweetener I can use?
Honey adds a lovely floral sweetness, but you could swap it for maple syrup or granulated sugar based on what you have available. Adjust sweetness to taste, especially since strawberries add natural sugar.
How tart will the mousse be from the rhubarb?
The rhubarb provides a pleasant tartness that balances the sweetness from strawberries and honey. If you’re sensitive to tart flavors, consider cooking the fruit mixture a bit longer or adding more honey.
Can I make this mousse vegan?
To make a vegan version of the Strawberry Rhubarb Mousse Recipe, substitute the ricotta with a plant-based alternative like cashew cream, use coconut cream instead of heavy cream, and replace honey with agave syrup or maple syrup.
How far in advance can I prepare this dessert?
You can prepare the mousse and refrigerate it up to 24 hours before serving, making it an ideal dessert for entertaining. Just add garnishes or fresh compote right before serving to keep everything looking fresh.
Final Thoughts
There is something truly special about the Strawberry Rhubarb Mousse Recipe that makes it a standout dessert — its harmonious blend of tangy and sweet, creamy and airy textures, and stunning color makes it a treat to share. Give it a try next time you want to impress your friends or simply treat yourself to a homemade delight that feels like a celebration in each spoonful.
Print
Strawberry Rhubarb Mousse Recipe
- Total Time: 4 hours 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Strawberry Rhubarb Mousse is a light and refreshing dessert that combines the tartness of rhubarb and strawberries with creamy ricotta and whipped cream. Sweetened with honey and enhanced with a splash of lemon juice, this mousse is chilled to perfection and garnished optionally with fresh mint or fruit slices. Perfect for a spring or summer treat, it’s a delightful balance of fruity and creamy textures.
Ingredients
Fruit Compote
- 2 cups rhubarb, chopped
- 3 cups strawberries, sliced
- 1/3 cup honey
- 1 tsp lemon juice
Mousse
- 14 oz ricotta cheese
- 1/3 cup honey
- 1 cup heavy cream, whipped separately
Instructions
- Cook down fruit: Heat the chopped rhubarb, sliced strawberries, 1/3 cup honey, and lemon juice in a saucepan over medium heat. Use a potato masher or the back of a fork to mash the rhubarb as it softens. Simmer while stirring consistently for a few minutes to reduce moisture and concentrate the flavors. Remove from heat and let cool.
- Reserve some compote: Set aside 1/3 cup of the cooled rhubarb and strawberry compote to use as a topping for the mousse later.
- Blend: In a blender, combine the ricotta, the remaining cooked rhubarb mixture, and the additional 1/3 cup honey. Blend until the mixture is smooth, scraping down the sides as needed.
- Whip cream: In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form.
- Fold in cream: Gently fold the whipped cream into the ricotta and fruit mixture until fully incorporated and smooth.
- Chill mousse: Spoon the mousse into six 6-ounce dessert glasses. You may swirl some reserved rhubarb compote on top or layer it between mousse layers, if desired. Chill in the refrigerator for 4 hours.
- Garnish: Before serving, optionally garnish with fresh mint leaves, a strawberry slice, a rhubarb curl, or a sprinkle of lemon zest for an extra fresh touch.
Notes
- Use fresh, firm rhubarb and ripe strawberries for the best flavor.
- Whipping the cream to stiff peaks ensures a light and airy mousse texture.
- You can prepare the fruit compote a day in advance to save time.
- Adjust honey quantity based on the sweetness of your fruit and personal preference.
- For a lower fat version, substitute ricotta with part-skim ricotta and use light cream, but mousse might be less rich.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
