Rhubarb and strawberry mousse #1
In an enamelled cast iron or stainless steel saucepan, mix the rhubarb, grated orange rind and orange juice.
Cover tightly and cook, over low heat, stirring from time to time, approximately 25 minutes or until the rhubarb is tender.
Add the sugar while stirring and continue cooking about 3 minutes or until sugar is dissolved.
Let it cool down, then cover and refrigerate (up to one week).
Maximum 3 hours before serving, hull the strawberries.
Save half of it for the topping and purée the rest.
Add the puréed strawberries to the rhubarb mixture.
In a large bowl, whip the cream.
Add the fruit mixture by lifting gently the heap (to preserve the marble effect).
Pour the mousse in a large glass or crystal bowl.
Cut the rest of the strawberries and place them around the bowl, in an overlapping pattern.
Cover and cool until serving time.
Yield: about 8 servings.