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    Home > Vegan Dessert Recipes

    Rhubarb Mousse

    Posted: Jun 7, 2014 ยท Updated: Aug 17, 2021

    Jump to Recipe Pin Recipe

    A delicious and easy vegan Rhubarb Mousse -- the perfect dessert for a lazy spring or summer afternoon. The mousseย is sweetened with maple syrup and fruit juice and has hints of vanilla and cinnamon.

    A cocktail glass with Rhubarb Mousse on a pink silk fabric with a spoonEvery year, when Spring rolls around, I cannot wait to get my hands on some rhubarb.

    Rhubarb apparently grows wild in the mid-west, but here in my part of the United States its popularity makes it a hard stalk to come by. ย This year, I started looking for rhubarb in just about every supermarket and farmer's market in my neighborhood weeks ago, but everywhere I went I'd be met with empty baskets and apologies. I got so tired of hearing, "Sorry, we're out of it," that Iย started to resign myself to the idea of a rhubarb-less Spring. And then, lo and behold, I was at this littleย grocery store not one block from our home and there, right in front of me, was a big basket of juicy, colorful rhubarb stalks.

    A cocktail glass with Rhubarb Mousse on a pink silk fabric with a spoonI squealed with delight and picked one, and a friend from China who happened to be staying with us looked at me, puzzled, and asked, "celery?" She couldn't quite understandย why I was so excited.

    Truth is, there is just something magical about these ruby-red stalks. Rhubarb is incredibly tart-- so much so that it is hard to imagine its popularity as a dessert ingredient, if you've never had it. And if you never have, well, there's only one way to remedy that.

    One of my favorite ways to eat rhubarb is in a Rhubarb Pie, but this time I wanted to make something cool and refreshing and delicious that would be perfect to gorge on during a lazy weekend afternoon. Like this Rhubarb Mousse.

    I wanted to make this mousse soy-free, so instead of tofu, which I might have normally added, I chose coconut milk. ย This is the kind of coconut milk that comes out of a can, and you want to use just the thickest part. Also make sure your coconut milk is fresh and sweet-- this is one ingredient that loves to go rancid on you when you leave the can someplace hot.

    To add more flavor to my Rhubarb Mousse, I threw in the seeds of a vanilla bean, some cinnamon, and some delicious, deep, rich maple syrup. Perfect.

    Try making this beautiful mousse if you have some time this weekend. It doesn't take long at all, I promise.

    A cocktail glass with Rhubarb Mousse on a pink silk fabric with a spoon lifting some of the mousse and a pink rose in the background

    Rhubarb Mousse

    Vegan Rhubarb Mousse

    A fluffy, frothy, sweet vegan rhubarb mousse made with coconut milk.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Dessert
    Cuisine: nut-free, Soy-free, Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan rhubarb mousse
    Prep Time: 30 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 241kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 3 stalks rhubarb (ends trimmed and stalks chopped into ยฝ-inch pieces)
    • โ…“ cup apple juice (or cranberry juice)
    • ยฝ cup coconut milk
    • 1 vanilla bean (split in the middle and seeds removed, or 2 teaspoon pure vanilla extract)
    • 1 teaspoon ground cinnamon
    • ยฝ cup maple syrup
    • ยฝ- 1 cup powdered sugar (use more or less based on your taste and the tartness of the rhubarb)
    • 1 teaspoon agar powder (mixed with 2 tablespoon hot water, optional)
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    Instructions

    • Place the rhubarb in a saucepan with the apple or cranberry juice. Bring to a boil, cover, and cook about five minutes or until the rhubarb is really soft and mushy.
    • Place the rhubarb with the juice and the remaining ingredients in a blender and blitz until really smooth and airy, about 2 minutes.
    • Put the mousse into serving bowls and chill before serving.

    Nutrition

    Calories: 241kcal | Carbohydrates: 52g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 7mg | Potassium: 189mg | Fiber: 1g | Sugar: 47g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Two cocktail glasses with Rhubarb Mousse on a pink silk fabric with a spoon and a pink rose in teh background

    **

    More vegan rhubarb desserts:

    • Vegan Rhubarb Ginger Upside Down Cake
    • Vegan Rhubarb Pie
    • Vegan Rhubarb Bread
    • Easy Vegan Rhubarb Galette

     

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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Diana

      June 06, 2015 at 2:01 am

      Hi! This sounds wonderful, but I can't have coconut milk. Would almond milk or another plant milk work?

      Reply
      • Vaishali Honawar

        June 08, 2015 at 7:43 pm

        Hi Diana, yes, either would be fine!

        Reply
    2. Kate

      July 20, 2014 at 12:00 pm

      Hey, this recipe looks great, and just what I was looking for! How does it keep in the fridge, and for how long? ๐Ÿ™‚

      Reply
      • Vaishali

        July 21, 2014 at 9:39 am

        Hi Kate, you could keep it refrigerated about two to three days. Cheers.

        Reply
    3. sarojinididi

      June 10, 2014 at 6:23 pm

      Perfect1 You just solved y how-to-use-all-out omegrown-rhubarb dilemma, thanks ๐Ÿ™‚ I have all the ingredients to hand...

      Reply
      • Vaishali

        June 11, 2014 at 2:42 pm

        Great! I hope you will try this. Lucky you with the homegrown rhubarb! ๐Ÿ™‚

        Reply
    4. Karen

      June 08, 2014 at 1:06 pm

      Looks beautiful, though I'm not sure I like the idea of coconut and rhubarb flavours together. Does the coconut taste come through?

      Reply
      • Vaishali

        June 09, 2014 at 2:36 pm

        Hi Karen, yes, you can taste the coconut and I really liked the flavors together, although I guess it's a matter of taste.

        Reply
    5. Ellen Lederman

      June 07, 2014 at 10:06 pm

      Vaishali, I have serious rhubarb envy! I missed the short window of opportunity that rhubarb is available here in Atlanta, so this recipe will need to wait until next year. Sadly, I've only tried rhubarb once. A vegan blog I follow had a recipe for tofu in a rhubarb sweet and sour sauce. I was a little dubious about it but loved it.

      Reply
      • Vaishali

        June 09, 2014 at 2:37 pm

        Hi Ellen, that sweet and sour rhubarb dish sounds delicious. Next year, I think I'm going to try growing some rhubarb-- I was looking for it again yesterday and couldn't find it anywhere. If it grows as easily as it's supposed to, I will just take the easy way out. ๐Ÿ™‚

        Reply
    6. mary

      June 07, 2014 at 5:03 pm

      Hi V. Thanks for the recipe! So excited to try this one. I have a big patch of rhubarb growing in my back yard, and I never really give it a second thought. (don't hate me cuz I'm beautiful..lol). Now I can march on out there and hack some down and make this yummy looking moose (sic cuz I'm Canadian and moose are abundant.) Have a nice weekend.

      Reply
      • Vaishali

        June 09, 2014 at 2:40 pm

        Hi Mary, I am so jealous of that rhubarb patch! ๐Ÿ™‚ And I hope you try this animal-free moose. ๐Ÿ™‚ I polished off the last bit yesterday and miss it already.

        Reply
    7. marystestkitchen

      June 07, 2014 at 11:00 am

      Ooo I've only ever made pie with rhubarb. I didn't grow up with it so I had the same reaction as your friend when I first encountered it! lol I really want to give your recipe a try so I'll hunt down down rhubarb!

      Reply
      • Vaishali

        June 09, 2014 at 2:41 pm

        Hi Mary, yes, it does look so much like celery, doesn't it-- like the prettier, flashier twin? ๐Ÿ™‚ Hope you will try.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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