Native Rhubarb With Neufchâtel Cheese Mousse - NBC Connecticut
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Native Rhubarb With Neufchâtel Cheese Mousse

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    Native Rhubarb With Neufchâtel Cheese Mousse

    Chef Jamie Roraback makes native rhubarb with Neufchâtel cheese mousse.

    (Published Sunday, May 26, 2019)

     

    • 2 cups rhubarb-cut into 1” pieces
    • 3/4 cup granulated sugar
    • 1 Tbsp. lemon juice
    • 1 8 oz. Neufchâtel cheese package-very well softened
    • 1/4 cup granulated sugar
    • 1 tsp. pure vanilla extract
    • 1 cup heavy whipping cream-whipped stiff

     

    Preheat oven to 400°F. In a bowl, combine the rhubarb and first measure of sugar and lemon juice. Place in an ovenproof baking dish and roast for about 15 minutes, or until tender and the juices have come out. Allow to cool. Reserve.

    Prepare the mousse by whisking together the Neufchâtel cheese, second measure of sugar and vanilla extract. If the mixture if too stiff, whisk in a tablespoon of milk at a time to loosen up. Whip for a few minutes until very light and fluffy. Fold in the whipped cream until the mixture is an even texture.

    Build the dessert in decorative glasses. Divide the mousse among the four glasses. Top with the roasted rhubarb mixture. Garnish with a crisp cookie and enjoy!

    This recipe serves four people.

    You can visit Chef Jamie's Facebook page here.

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