rhubarb more. . .

After I posted rhubarb tart, I wanted to make more rhubarb dessert. I rushed to the store to get this season's rhubarb. There were just a few left (sigh).

rhubarb mousse



serves 4

8 ounces rhubarb, coarsely chopped
3 tablespoons sugar, Florida Crystals
1 cup soy milk
2 tablespoons kuzu
1 teaspoon agar powder or 1 tablespoon agar flake
2 tablespoons agave nectar

In a pot, combine chopped rhubarb and sugar, set aside for over night or until sugar melt and rhubarb release some liquid.

cook over low heat until rhubarb getting out of shape. it will be 1 cup of cooked rhubarb.
In a small pot mix kanten and kuzu. Add 1/4 cup soy milk, stir until dissolved.
Add remaining 3/4 cup soy milk, keep stirring, cook over low heat until it has become thick and a little bit bubbling.

Put the rhubarb and soy milk into a blender and blend well.
Rinse a mold or bowl with cold water and pour in the rhubarb mixture. Set aside and chilled until firm.

Serve garnish with chopped pistachio nuts.




rhubarb kanten

serves 4

8 ounces rhubarb, chopped 1/4 inch cube
4 tablespoons sugar
1/2 teaspoon agar powder sprinkle in 1 tablespoon water or 1/2tablespoon agar flakes,sprinkle in 1 tablespoon water, set aside.

In a pot combine rhubarb cubes and sugar set aside over night or until sugar melt and rhubarb released some liquid. Cook over low medium heat, just 3 to 5 minutes or until rhubarb soft it will be 1/2 cup or less/more. In a small pot combine 1/2 cup water( make 1cup of water and cooked rhubarb) and agar, simmer over medium low heat, stirring, occasionally until kanten is dissolved. Pour rhubarb into kanten and simmer just 1-2 minutes, stir.

rinse a mold or small bowl with cold water and pour in the hot rhubarb kanten mixture. Set aside, and chill until firm.