Wednesday, 22 May 2013

Rhubarb Mousse Pie

And if you don't want a Mousse Pie, you can just put it in a bowl or bowls, and call it Mousse. Either way, this is a nice tart-but-not-too-tart rhubarb dessert.  I do like mousses etc, that are set with a firm meringue rather than whipped cream - so much lighter. The egg yolks do give it some more substance and help tone down the sourness of the rhubarb. Very nice!

8 servings
30 minutes prep time - add 3 hours for cooling and setting

Rhubarb Mousse Pie

Make the Crust:
2 cups (200 grams) graham cracker crumbs
1/3 cup unsalted butter

Preheat the oven to 350°F. 

Crush the crackers to fine crumbs. Melt the butter. If you are using a glass pie plate, the butter can be put right into the plate and melted in the microwave. Add the crumbs to the butter and mix well, until there are no dry crumbs left. Press them against the edges and bottom of the pie plate to form a crust.

Bake the crust for 10 minutes. 

Make the Filling:
4 cups diced rhubarb
1 tablespoon water
2 tablespoons plain gelatine
1/4 cup cold water
3 large egg yolks
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Put the rhubarb and tablespoon of water into a pot, and cook over medium heat, stirring frequently, until the rhubarb is cooked and mostly disintegrated; about 15 minutes. Watch and stir carefully; this is a dry mix and until the rhubarb begins to cook and exude juice, it is at risk of scorching.

While it cooks, sprinkle the gelatine over the quarter cup of cold water in a small bowl. Let it soak until needed.

When the rhubarb is cooked, allow it cool for about 5 minutes. Whisk the egg yolks in a bowl, and slowly mix in a bit of the cooled rhubarb. Then, beat the egg and rhubarb mixture into the pot of rhubarb. Return it to medium heat, and cook, stirring constantly,  until slightly thickened. Remove from the heat, and stir in the soaked gelatine until well dissolved. Set the rhubarb mixture aside to cool as  you proceed.

Put the egg whites with the cream of tartar and sugar in the top of a double boiler, and put onto a pot of simmering water. Beat the egg whites until they are very stiff and starting to set; about 5 minutes.

Immediately fold or briefly beat them into the rhubarb mixture until evenly mixed. Scrape the filling into the prepared pie crust and spread it out evenly. Chill the pie until set; at least 2 hours.




Last year at this time I made Broiled Rhubarb.

1 comment:

Sarah Mat Good said...

Wow...this sounds divine!