Rhubarb Mousse

by Tenina Holder

So what's the plural of mousse? Mousses? Mouss-i? Mice? Not sure, but we enjoyed the Rhubarb Mousse in class last night, despite the fact another 24 hours would have allowed me to unmould them...so note to self; These need to be made way in advance of serving!

Delightful, delicious, and very more-ish.

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  • 500 g rhubarb stalks, cleaned and chopped into 3cm lengths
  • 75 g golden caster sugar (plus 2 tbsp more)
  • 60 g raspberries
  • 2 tsp gelatine (or 4 gelatine leaves)
  • 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 300 g cream



Place rhubarb, caster sugar and raspberries into Thermo bowl and cook 14 min/90ºC/speed 2.


Cool slightly.


Add gelatine and beat 30 sec/Reverse/speed 8. Set aside in fridge for several hours until fully set.


Place cream and vanilla into Thermo bowl and beat 20-30 sec/Butterfly until holding stiff peaks.


Add set rhubarb mixture to Thermo bowl and blend 20 sec/Interval or fold cream in by hand. Pour mousse into moulds or ramekins and chill several hours or overnight.


Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

(This is an OLD old pic...new one coming your way soon!!)

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