A way to make rhubarb tasty
In Latvia we eat a lot of this wonderful plant, which has a lot of fibre and an acid taste. Most commonly, the plant’s leaf stalks are cooked with sugar and used in pies, drinks, and many other desserts. My husband is not particularly fond of this plant, so I’m trying different ways to convince him how tasty it really is. Believe me or not, but this mousse has convinced him 
It has light, airy consistance and a very fresh taste – a perfect way to start the summer!
Rhubarb mousse with raspberries
Yield: 4-6 portions
Ingredients:
These measures are very approximate, as I prepared my mousse without measuring anything – just tasting and making sure that the result is as wished 
The only important point is making sure that it doesn’t end up too acid – taste it often as you cook, and add enough sugar so that it’s sweet to your taste! If you want it to feel creamier, you can also reduce the amount of gelatin.
- 4 rhubarb stalks
- 80g sugar
- 150g-200g water
- 5 gelatin sheets
- 1 vanille bean
- 150g-200g whipped cream