Friday, October 1, 2010

deep thoughts about rhubarb

Do you ever wonder about where your food comes from? I often do. Take rhubarb for instance, rhubarb originated in China a very long time ago. Besides eating the stalk, the Chinese have used rhubarb for medical purposes for thousands of years. But mind my mind often wanders to the poor Chinese dude who tried to eat the leaves of the plant first...and was poisoned....oops. I bet the second guy was worried when he ate the stalk. Rhubarb grows as a vegetable...but guess what...it's a fruit. A fruit you say...how is that? Well, in 1947, a New York court, decided that because because it was technically used as a fruit...that it should be classified as one. Upon reading that particular fact, I started thinking about out judicial system and the ridiculous things they waste their time on.....I'll stop now...before I get off track.
Anywhoooo, I love rhubarb, and it is still in season here, and readily found in grocery stores. I have paired it with raspberries, because I don't particularly love cooked strawberries..if you do, feel free to add strawberries if you like. The raspberries and rhubarb serve as a hearty sauce with a tangy but sweet delightfully fluffy lime mousse. Don't get scared off by the steps necessary in this mousse. They are all easy and you will quickly achieve a decadent beautiful dessert.


LIME MOUSSE

6 Tablespoons water
4 ½ teaspoons gelatin
2 cups lime juice
1 cups sugar
Zest of 3 limes
2 egg whites
2/3 cups sugar
2 ½ cups heavy whipping cream

In a saucepan combine the water and gelatin. Add the 1 c sugar, lime juice, and zest and bring to a boil. Remove from heat and bring to room temperature.
In bottom of a double broiler bring 2 inches of water to a boil. Combine egg whites and 2/3 c sugar in a bowl and set into double broiler. Be sure that the bowl does not touch the water. Turn the heat off and whisk the eggs and sugar for about four minutes. This process is to cook the eggs enough that they are safe for the mousse. Be careful to make sure that the eggs do not froth too much or cook. Take the eggs out of the double broiler and put them into a mixer. Beat until heavy peaks. This will also cool them.
Beat the whipping cream to medium peaks.
Mix the meringue into the lime mixture. It will appear thin. Fold the whipped cream in so that it is completely incorporated.
Pour the mousse into molds or tart shells and refrigerate overnight.
** to adjust the firmness of the mousse and make it lighter, add more whipped cream.

RASPBERRY RHUBARB SAUCE

½ cup sugar
2 cups rhubarb
1 cup raspberries
1 tablespoon lime juice

In a heavy saucepan, combine rhubarb and sugar and cook over medium heat for 15-20 minutes until tender. Add a bit of water if needed to get it started. Add the raspberries and lime juice and cook for 10 minutes. Blend if you wish to have a fine puree or leave as is for a chunky sauce. Serve hot or cold.

4 comments:

Stephanie McGee said...

Looks yummy!

Reeni said...

Can you believe I never had rhubarb? I wish I could try your gorgeous sauce right now - with a big scoop of refreshing sorbet.

sweetlife said...

the sorbet is awesome, i love the rhubarb sauce, perfect combo..

sweetlife

Gitte said...

This looks very delicious. My mother use to make a rhubarb pudding of sorts. It was wonderful.