Strawberry and Rhubarb Mousse

At only 125 calories this light and refreshing dessert is the perfect marriage of sweet strawberries and tangy rhubarb.

14 votes
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Print Recipe

Strawberry and Rhubarb Mousse

Nutritional Info

Fat per serving
2.9 g
Calories per serving


  • 1 x 410g can Carnation Light evaporated milk
  • 340g fresh strawberries, hulled
  • 6 sticks rhubarb (900g total), chopped
  • 2 tbsps ginger wine or ginger ale
  • 1 tbsp caster sugar
  • 6 gelatine leaves
  • pinch of sugar
  • 2 egg whites

Cooking Instructions

  1. Chill the Carnation milk overnight in the refrigerator or place in the freezer for 30 minutes until cold.
  2. Using an electric whisk, whisk the milk until thick and creamy.
  3. Reserve 4 strawberries and place the remainder in a saucepan. Add the rhubarb, ginger wine or ale and caster sugar and bring to the boil.
  4. Soften the gelatine in cold water, then squeeze out the water, add the gelatine to the pan and stir well until dissolved.
  5. Pour the fruit mixture into a blender and blend until smooth. If you wish, you can strain the mixture through a sieve to remove the seeds.
  6. In a seperate bowl, whisk the egg whites until stiff, adding a pinch of sugar. Fold the egg whites into the chilled, whisked milk, then fold in the raspberry puree.
  7. Pour into serving glasses, decorate with the reserved strawberries and chill until ready to serve.


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Sweetypie (on Thursday, June 23, 2011)
Looks very yummy. have printed off the recipe

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