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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I came up with this recipe because I love mousse, and because itâs an easy way to enjoy rhubarb in a dessert thatâs light and refreshing.Alan Mortensen, Dwight, Illinois Ingredients:
4 cups (32 ounces) plain yogurt |
3 cups chopped fresh or frozen rhubarb |
3/4 cup sugar, divided |
2 tablespoons water |
1 teaspoon white balsamic vinegar |
dash salt |
1 cup heavy whipping cream |
1/8 teaspoon vanilla extract |
Directions:
1. Line a strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
2. In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled.
3. In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt.
4. Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving. Yield: 5 servings.
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