A light and tangy dessert that is not too sweet.

Rhubarb mousse

Serving Size: 4


  • 2 cup rhubarb puree
  • 1/4 cup sugar
  • lemon or lime juice
  • 2 packets(5 gram each) agar agar
  • 1 container (300 milliliters) soyatoo topping cream
  • 1/2 cup grenadine or rose water
  • 2 tsp. cornstarch
  • lemon juice


  1. Place 2 cups of rhubarb, cut in small pieces, 1/4 cup of sugar in a sauce pan and add enough water to cover the rhubarb.
  2. Cook stirring constantly until the rhubarb is well cooked.
  3. Place the mixture in a blender and puree.
  4. Add the agar agar and a splash of lemon juice.
  5. Place the mousse in the refrigerator to cool and to set for at least 3-4 hours.
  6. Whip the soyatoo until it holds in peaks.
  7. Gently fold the rhubarb mixture into the whipped soyatoo and refrigerate until ready to serve.
  8. Meanwhile mix the grenadine or rose water with the cornstarch. Mix it well so that the cornstarch has dissolved.
  9. Put the mixture into a sauce pan and heat until the mixture thickens and becomes clear.
  10. Set this aside until ready to serve.
  11. If the sauce had completely jelled, you can thin it with a bit more of the liquid (grenadine or rose water).
  12. Place the mousse in a bowl or serving dish and drizzle a bit of sauce over and around it.
  13. Garnish with a mint leaf.