lemon-rhubarb-mousse A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• For rhubarb mousse:
• 2 teaspoons unflavored gelatin
• 1/4 cup water
• 1 cup Rhubarb puree, well chilled **
• 1/2 cup whipping cream, beaten to stiff peaks <br/>
• For lemon mousse:
• 1 envelope unflavored gelatin
• 2 teaspoons grated lemon rind
• 1/4 cup lemon juice, freshly squeezed, and strained
• 1/2 cup sugar
• 1/2 cup heavy cream or 1 1/2 cups cool whip, lite
• 2 egg whites
• 1/4 teaspoon cream of tartar <br/>
• For the rhubarb purée:
• 3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
• 1/3 cup sugar
• 1/4 cup mashed strawberries or raspberries