Cheesecake Mousse With Stewed Rhubarb

• 9 oz rhubarb, cubed
• 1/3 cup frozen raspberries
• 3 slices fresh peeled ginger
• 1 None cinnamon stick
• 10 tbsp granulated sugar
• 1 None vanilla bean, split lengthwise and seeds scraped
• 1 env unflavored gelatin
• 2 None egg whites
• Pinch None salt
• 1 cup heavy cream
• 7 oz low fat cottage cheese
• 1 tbsp orange liqueur

1. Preheat the oven to 400u0b0F. Place the rhubarb, raspberries, ginger and cinnamon stick in a baking dish. Bring 1/4 cup water and 5 tbsp of the sugar to simmer in a small saucepan stirring to dissolve the sugar. Add the vanilla bean and seeds. Pour over the rhubarb mixture. Cover with foil and bake for 20-25 mins. Let stand to cool slightly. Remove the cinnamon stick and vanilla bean. Refrigerate overnight.
2. Sprinkle the gelatin over 1/3 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and set aside.
3. Beat the egg whites with an electric mixer on high speed until stiff peaks form. Gradually beat in 3 tbsp of the sugar and the salt. Set aside. Beat the cream until stiff peaks form.
4. Mix the cottage cheese, gelatin mixture, remaining 2 tbsp sugar and liqueur in a large bowl. Gently stir in the whipped egg whites and whipped cream in alternate spoonfuls. Divide among 4 glasses. Refrigerate for at least 2 hours. Top with the rhubarb mixture.

rhubarb, frozen raspberries, ginger, cinnamon stick, sugar, vanilla bean, egg whites, salt, heavy cream, cottage cheese, orange liqueur

Taken from recipes-plus.com/api/v2.0/recipes/22050 (may not work)