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Rhubarb Mousse Parfaits Recipe


This won Judges Choice Appearance Award at our 2013 Rhubarb Baking Contest!


  • 1 envelope (¼ oz.) unflavored gelatin
  • ¼ cup water
  • -In a small heat proof metal bowl, sprinkle gelatin over water. Let stand 10 minutes to soften gelatin.
  • 4 cups chopped rhubarb
  • ½ cup light brown sugar
  • ¼ cup water
  • -Mix these together in saucepan and cook till soft. Then add:
  • ½ cup granulated sugar
  • ½ tsp. cinnamon
  • 1/3 tsp. salt
  • 2 tsp. grated orange peel
  • 1 tsp. vanilla
  • Whisk together.
  • Sweetened Whipped Cream:
  • 1 cup cold heavy cream
  • 1 Tbs. granulated sugar
  • 1 tsp. pure vanilla extract
  • Beat together in mixer bowl until soft peaks form. Add this on top of Rhubarb parfaits.


In 2 quart saucepan add enough water to come 1 inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat till gelatin dissolves. Immediately whisk hot gelatin mixture into rhubarb mixture. Cool and chill in fridge: 1 ½ cup cold heavy cream & 1 ½ tsp. pure vanilla extract.
Beat in mixer bowl till soft peaks. Add this to rhubarb mix. Before adding cream you can take some of the mix out and then layer it in your parfaits to have different colors (can add red coloring).

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