Rhubarb reminds me of my grandmas and summer which means this rhubarb mousse takes me right back to summertime at my grandmas’ houses. Afternoons of helping in the garden and snapping green beans, playing cards and watching Wheel of Fortune and ALL of the fun baking and delicious food.
For some reason some things just taste better at grandma’s house. Am I right?
Both of my grandmothers are wonderful cooks and bakers. My mom’s mom taught me how to make homemade egg noodles and kolaches. My dad’s mom made the best peach pie and this simple rhubarb mousse. Hence, the name “Grandma’s” Rhubarb Mousse.
Combined, these five simple ingredients create a sweet treat that make your taste buds explode.
If you don’t have a monstrous rhubarb patch like my grandma (my mom’s mom) currently does, don’t fret. You can use fresh or frozen rhubarb from the store. But once you try this rhubarb mousse, you’ll want to plant your own rhubarb patch so you have your own fruit for the picking. Well, actually rhubarb is not a fruit. It’s a vegetable. Weird, right?!
I do have to warn you though…once you get to the point when you’ve cooked down the rhubarb and added the jello, it will take every ounce of willpower you have to not slurp up the whole mixture by the spoonful. You must be patient because the final chilled product is well worth the wait.
It’s fluffy and tangy and sweet and full of deliciousness and honestly, a little goes a long way. A small serving is just the right amount which means you’ll have plenty to share!
It’s perfect as a simple dessert or a mid-afternoon snack. Once you gobble up this batch you’ll crave it again after a few days.
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What were some of your grandma’s specialties?
Grandma's Rhubarb Mousse
With only a few simple ingredients, you'll have the perfect taste of summer with Grandma's Rhubarb Mousse.
- 4 cups diced rhubarb
- 1 cup sugar
- 1 cup water
- 1-3oz. package red jello
- 1-12oz. container whipped topping, thawed
Mix rhubarb, sugar and water together and cook until rhubarb is tender.
Add the package of jello and mix. Chill in the fridge until the mixture cools completely and starts to gel, about 1 hour.
Fold in whipped topping until everything is combined and transfer to your serving container. Chill until firm, about 1 hour.
TIP: Add a few strawberries to the rhubarb mixture as it cooks to make Strawberry Rhubarb Mousse!
TIP: Add the rhubarb and whipped topping mixture to a baked pie shell or graham cracker crust and chill until firm for another variation of this sweet treat.