Rhubarb is most often associated with delicious old-fashioned recipes such as pies or crumbles. For example, I most associate it with rhubarb compote, my family recipe. Rhubarb, however, is making a comeback as a modern ingredient. For example, last summer in Ireland we had a modern version of soufflé with rhubarb and ginger ice cream. Last week, as I was reading a review of Tom Aikens restaurant in London by A Girl Has to Eat, I saw a fabulous dessert that inspired me to create my own modern rhubarb creation. The combination of rhubarb and mint in this dessert is wonderful and refreshing. I called it a rhubarb "sushi" because of the resemblance in this presentation and also because this dessert is small enough to be picked up on a spoon and slurped down.
Ingredients
mint mousse
1 cup fresh mint leaves
1/2 cup cream
1/2 cup sugar
1 egg white
pinch of salt
rhubarb jelly
1 cup rhubarb juice (left over from making rhubarb compote, see recipe)
1 packet gelatin
1/2 cup sugar
poached rhubarb
2 cups water
1/2 cup sugar
rhubarb stalks, cut into 2-inch pieces, 2 per serving
mint foam
1 cup cooled sugar water (from poached rhubarb)
2 tablespoons mint, chopped
1 teaspoon unflavored lecithin
Directions:
mint mousse
Combine mint and cream in a bowl and mix until soft peaks form, then add the sugar gradually, continuing to mix. In a separate bowl, combine egg white with a pinch of salt and whip until stiff peaks start to form. Fold the egg whites into the mint cream. Refrigerate for at least 4 hours.
rhubarb jelly
In a small pot, combine water, sugar, and gelatin. Bring to boil, stirring frequently, and cook just until the sugar and gelatin are completely dissolved. Line a baking rack with parchment paper and pour the mixture all over in a thin layer. Refrigerate for at least an hour.
poached rhubarb
In a pot combine water and sugar. Add rhubarb pieces, 2 per each serving (not more than 10 at a time). Bring to boil and cook for 30 more seconds then gently take the rhubarb out. Poaching the rhubarb in the water while it heats to boiling temperature rather than in boiling water ensures that the rhubarb cooks through and very soft and yet does not loose its pink color. Cool the sugar water.
mint foam
Combine mint and cooled sugar water (from making poached rhubarb) and mix with an immersion blender. Strain and pour back into the mixing cup. Add lecithin and blend again. Let the mixture sit for a few minutes and the foam to rise to the top.
assembly
With a spoon, scoop a strip of rhubarb jelly, straighten it out and cut a 2-inch piece. Place it in a middle of a serving plate. Top with a slice of rhubarb, then a generous scoop of mint mousse. Cover with another slice of rhubarb and a second 2-inch piece of jelly. Gently top with mint foam.
Any leftover mint mousse is delicious by itself, and the leftover rhubarb jelly can be cut in ribbons or any other shapes and sprinkled with a little bit of powdered sugar.
