Rhubarb and strawberry mousse #2

In a thick bottom pan, combine the rhubarb, strawberries, grated lemon rind, lemon juice, water and sugar.

Cover and cook over low heat, stirring frequently for 20 minutes or until fruits are tender.

Cool and purée. Taste.

Add some sugar if desired.

You can serve it as is or freeze it for 4 to 5 days.

Before serving, whip the cream and fold it into the mousse.

Yield: 10 to 12 servings.


375 ml of strawberries

30 ml of water

2,5 ml of grated lemon rind

500 ml of whipping cream

45 ml of lemon juice

1,5 L of rhubarb, diced

50 ml of sugar