Strawberry Mousse with Rhubarb

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Strawberry Mousse with Rhubarb
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40 min.
ready in 5 h. 15 min.
Ready in


2 Vanilla bean
300 grams Rhubarb
125 milliliters dry white wine (such as Riesling)
125 milliliters Apple juice
200 grams sugar
1 small Cinnamon stick
1 Star anise
250 grams Strawberries
4 sheets white gelatin
200 milliliters Whipped cream (at least 30% fat content)
200 grams Quark
4 tablespoons lemon juice
2 teaspoons grated Lemon peel
4 Biscuit
powdered sugar (for dusting)
How healthy are the main ingredients?
RhubarbApple juicesugarStrawberryWhipped cream

Preparation steps


Halve vanilla beans lengthwise and scrape out seeds with a sharp knife. Rinse the rhubarb, peel, and cut into 4 cm (approximately 1.5 inch) pieces. Add the rhubarb to a bowl with the white wine, apple juice, 150 grams (approximately 2/3 cup) of sugar, the cinnamon stick, star anise, and the two vanilla beans. Place in a saucepan and simmer for about 30 minutes. Then pour through a sieve into a second pot. Cook the rhubarb for 3-4 minutes on low heat until the rhubarb is soft but does not break down. Remove from heat and let cool.


Rinse the strawberries, trim the stems, set aside 4 strawberries and puree the rest. Soften the gelatin in cold water. Mix the cream until stiff and add the strawberry puree and the quark. Add in the lemon juice and the remaining sugar and the vanilla seeds. Boil and allow  the sugar to dissolve. Remove from heat and let cool slightly. Dissolve the gelatin in the hot lemon broth. Mix 2 -3 tablespoons of strawberry cream with the lemon gelatin and then mix thoroughly with the remaining strawberry cream.


Fill 4 small ramekins with the mousse and set covered for 4 hours in the refrigerator. To serve, place the molds briefly in hot water. Then let the mousse fall gently on a plate and serve with the rhubarb compote. Cut the remaining 4 strawberries into quarters or eighths and add as a garnish. Dust with powdered sugar and serve.