Strawberry Rhubarb Mousse Cups
- Krissy
READER REVIEW
“Absolutely heavenly! Perfect for a picnic bridal shower! "
2 cups strawberries 2 cups rhubarb 3 tbsp. minute tapioca ½ cup white granulated sugar 2 cups Nilla wafers 4 tbsp. butter 12 oz. whipped cream cheese 1 cup heavy whipping cream 1½ tbsp. real vanilla extract ½ cup condensed milk
INGREDIENTS
FULL RECIPE
Strawberry Rhubarb Mousse Cups
YIELD
6 servings
TYPE
dessert
TIME
2 hr. 25min.
LEVEL
beginner
Preheat oven to 350 F. In a mixing bowl, whisk together ½ cup sugar and 3 tbsp. tapioca.
1.
Slice 2 cups of strawberries and 2 cups of rhubarb into half-inch slices. Add strawberries and rhubarb to the mixing bowl, and gently stir to coat in sugar and tapioca.
2.
3.
Pour into an 8″ square pyrex and bake for 25-30 minutes. Once done, gently mix once more, and refrigerate for 1 hour.
4.
While strawberry-rhubarb cools, whip 1 cup heavy whipping cream in a blender for about 30 seconds, or until it appears to stop splashing. Add whipped cream to a clean mixing bowl.
With the cream, add 12 oz. whipped cream cheese, 1½ tbsp. real vanilla extract and ½ cup condensed milk. Whip mixture on high with a hand mixer until thoroughly mixed. Refrigerate for 1 hour to set.
5.
6.
In a food processor, crumble 2 cups Nilla wafers. You want them to be a tiny bit chunky, not fine. Add them to a mixing bowl with 4 tbsp. melted, salted butter. Stir until thoroughly mixed.
7.
Once strawberry-rhubarb is cooled and the mousse is set, layer into glasses with the crumbles. Start with crumbles, using a kitchen tool to flatten them down.
8.
Then, simply layer strawberry-rhubarb, mousse, crumbles, strawberry-rhubarb then mousse.