Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks. Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks
There’s so much more to rhubarb than pie—this tasty harbinger of spring is just as alluring in a simple mousse. Enjoy the sweet-tart creamy dessert chilled or frozen in ramekins.
Featured in “Good Stalk: Rhubarb” by Dara Moskowitz Grumdahl.
Yield: Makes 4½ cups 1 lb. rhubarb, trimmed and cut into 1-in. pieces ⅓ cup unsweetened apple juice ½ cup packed light brown sugar, divided ½ tsp. kosher salt ¼ tsp. ground cinnamon 2 large egg yolks 2 large egg whites ½ cup heavy cream 1 tsp. vanilla extract Instructions In a small pot over high heat, bring the rhubarb and apple juice to a boil. Turn the heat to medium-low, cover, and cook until the rhubarb is tender, about 4 minutes. Transfer to a blender, add 1 tablespoon of the sugar, the salt, and cinnamon, and blend until smooth. Return the rhubarb mixture back to the pot, whisk in the egg yolks and remaining sugar, and turn the heat to medium. Cook, whisking continuously, until slightly thickened, about 3 minutes. Transfer to a large bowl and set aside to cool. In a another large bowl, use a
