Vegan Rhubarb Mousse
A fluffy, frothy, sweet vegan rhubarb mousse made with coconut milk.
Servings: 6 servings
Calories: 241kcal
Ingredients
- 3 stalks rhubarb (ends trimmed and stalks chopped into ½-inch pieces)
- ⅓ cup apple juice (or cranberry juice)
- ½ cup coconut milk
- 1 vanilla bean (split in the middle and seeds removed, or 2 teaspoon pure vanilla extract)
- 1 teaspoon ground cinnamon
- ½ cup maple syrup
- ½- 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)
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