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Rhubarb Mousse Parfaits Recipe


2013 Rhubarb Baking Contest Winner - Judges Choice Appearance Award


  • Rhubarb mixture:
  • 1 envelope (1/4 oz.) unflavored gelatin
  • 1/4 c. cold water
  • 4 c. chopped rhubarb
  • 1/2 c. light brown sugar
  • 1/4 c. water
  • 1/2 c. granulated sugar
  • 1/2 tsp. cinnamon
  • 1/3 tsp. salt
  • 2 tsp. grated orange peel
  • 1 tsp. vanilla
  • Sweetened Whipped Cream:
  • 1 c. cold heavy cream
  • 1 Tbsp. granulated sugar
  • 1 tsp. pure vanilla extract


Rhubarb Mixture:
In a small heat proof metal bowl, sprinkle gelatin over cold water and let stand 10 minutes to soften gelatin. In a saucepan, mix rhubarb, brown sugar, and 1/4 cup water. Cook until soft, then add sugar, cinnamon, salt, orange peel, and vanilla, mixing well. Set aside.
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.

Sweetened Whipped Cream:
In a chilled mixing bowl, combine the heavy cream, sugar and vanilla. Beat till soft peaks form. Reserve some for topping, then add to rhubarb mix.

**Serving Suggestion:
To create different layers, remove some of the rhubarb mixture and place in parfait glasses before adding sweetened whipped cream to remaining rhubarb mixture. This will create pretty layers for your dessert. Top with reserved whipped cream and chill until ready to serve.

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