Rhubarb-Strawberry Mousse

• 1 1/4 lbs rhubarb, finely diced
• 1 cup sliced strawberry
• 1 cup sugar
• 2 tablespoons kirsch
• 1 tablespoon unflavored gelatin
• 2 cups heavy cream

1. Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
2. until the rhubarb is soft.
3. Pour 2/3 of the mixture into a blender with the kirsch; puree and set aside.
4. Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
5. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb puree.
6. Combine the puree with the remaining cooked rhubarb mixture.
7. Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
8. ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
9. Mallards Restaurant at Arrowwood in.
10. Rye Brook, N.Y.

rhubarb, strawberry, sugar, unflavored gelatin, heavy cream

Taken from www.food.com/recipe/rhubarb-strawberry-mousse-432192 (may not work)