Rhubarb Mousse

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream
Rhubarb Puree10% sugar
Lime Juice
Grenadine
Egg Whites
Granulated Sugar
Scaled ingredient total2,170 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the cream to soft peaks and set aside.
  3. 3.Warm ⅓ of the puree and melt the bloomed and drained gelatin into it. Whisk that warm mixture back into the rest of the puree and add the juice and grenadine. Cool to about 65°F (18°C), or until slightly thickened.
  4. 4.Make an Italian meringue with the sugar and egg whites; whip until tepid.
  5. 5.Fold ½ of the puree into the meringue. Fold the other ½ into the whipped cream.
  6. 6.Fold the two mixtures together.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.6125
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Rhubarb PureeThis ingredient is not yet set with a purchase cost and unit—
Lime JuiceThis ingredient is not yet set with a purchase cost and unit—
GrenadineThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.3627
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield2,170 g
Total Cost$2.9751
Cost Per G:$0.0014

Partial estimate; unpriced ingredients are excluded. 35% of ingredient weight is priced.

6 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Rhubarb Puree: no active USD purchase price with a convertible package size
  • Lime Juice: no active USD purchase price with a convertible package size
  • Grenadine: no active USD purchase price with a convertible package size
  • Egg Whites: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data4 of 8 connected
!Rhubarb PureeAdd nutritional data1000 g›✓Heavy CreamCream, heavy500 g›✓Granulated SugarSugars, granulated250 g›✓Egg WhitesEgg, white, raw, fresh200 g›!WaterAdd nutritional data150 g›!Gelatin SheetsAdd nutritional data30 g›✓Lime JuiceLime juice, raw20 g›!GrenadineAdd nutritional data20 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories130

% Daily Value*

Total Fat 8g
11%
Saturated Fat 4.5g
24%
Cholesterol 25mg
8%
Sodium 20mg
1%
Total Carbohydrate 12g
5%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 45% mapped. Scaled batch: 2752 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details