Rhubarb Raspberry Mousse

Rhubarb and raspberry flavors add a pleasant tang. This pretty pink mousse has a creamy texture.

In large saucepan , combine the rhubarb , 3 / 4 cup water , 6 t sugar and lemon juice.

Bring to a boil.

Reduce heat.

Cover and simmer 10-12 minutes or until rhubarb is tender.

Strain.

Return to the pan and set aside.

In small bowl , sprinkle gelatin over 1 / 4 cup water.

Set aside.

Place the raspberries and remaining water in a blender or food processor.

Cover and process until pureed.

Strain.

Add to rhubarb mixture.

Stir in softened gelatin.

Cook over low heat for 3-5 minutes or until gelatin is dissolved , stirring occasionally.

In small mixing bowl , beat cream and remaining sugar until stiff peaks form.

Fold into rhubarb mixture.

Spoon into dessert glasses or bowls.

Cover and refrigerate for 4 hours or overnight.

fresh rhubarb, cold water, sugar, lemon juice, unflavored gelatin, fresh raspberry, heavy whipping cream