Recipe: Strawberry-Rhubarb Mousse Pie

Strawberry-Rhubarb Mousse Pie

Ingredients:

1 pound rhubarb, cut into 1-inch chunks (3 1/2 cups)
1 cup sugar
2 envelopes unflavored gelatin
1 pint strawberries, hulled
1 tablespoon lemon juice
2 cups shortbread cookie crumbs (about 36 1
1/2-inch-square cookies)
6 tablespoons margarine or butter (3/4 stick), melted
1/2 pint heavy or whipping cream
mint sprigs and strawberries for garnish

Procedure:

In 2-quart saucepan, heat rhubarb, sugar,
and 1/4 cup water to boiling over high heat,
stirring constantly. Reduce heat to medium-low
and continue cooking until rhubarb is very
tender, about 10 minutes. In food processor, with
knife blade attached, blend rhubarb until
smooth; return rhubarb to saucepan.

Sprinkle gelatin over 1/2 cup cold water;
let stand 2 minutes to soften.

In bowl, with potato masher or fork, mash
strawberries. Stir softened gelatin, mashed
strawberries, and lemon juice into rhubarb;
cook 3 minutes.

Pour rhubarb mixture into bowl and refrigerate,
stirring occasionally, until mixture mounds
slightly when dropped from a spoon, about
2 1/2 hours. (Or, for quicker setting, place
bowl with rhubarb mixture in a larger bowl of ice
water and stir every 10 minutes until mixture
mounds, about 1 hour.)

Meanwhile, preheat oven to 350 degrees F.

In deep-dish 9-inch pie plate, with hand,
mix cookie crumbs with margarine or butter.
Press mixture onto bottom and up side of pie
plate. Bake 15 minutes or until golden; cool on
wire rack.

When rhubarb mixture is ready, beat cream
until stiff peaks form. With spatula, fold
whipped cream into rhubarb mixture until
blended. Spoon mixture into pie shell.
Refrigerate 3 hours or overnight until
pie is well chilled and set.

Garnish with mint and strawberries to serve.

Each serving: About 370 calories, 4 g protein, 42 g carbohydrate, 22 g
total fat (8 g saturated), 39 mg
cholesterol, 215 mg sodium.

Serves: 10 Work Time: 20 minutes Total Time: 3 1/4 hours, plus 3 hours
chilling time