Strawberry-Rhubarb Mousse Pie
1 pound rhubarb, cut into 1-inch chunks (3 1/2 cups)
1 cup sugar
2 envelopes unflavored gelatin
1 pint strawberries, hulled
1 tablespoon lemon juice
2 cups shortbread cookie crumbs (about 36 1
6 tablespoons margarine or butter (3/4 stick), melted
1/2 pint heavy or whipping cream
mint sprigs and strawberries for garnish
In 2-quart saucepan, heat rhubarb, sugar, and 1/4 cup water to boiling over high
heat, stirring constantly. Reduce heat to medium-low and continue cooking until
rhubarb is very tender, about 10 minutes. In food processor, with knife blade
attached, blend rhubarb until smooth; return rhubarb to saucepan.
Sprinkle gelatin over 1/2 cup cold water; let stand 2 minutes to soften.
In bowl, with potato masher or fork, mash strawberries. Stir softened gelatin,
mashed strawberries, and lemon juice into rhubarb; cook 3 minutes.
Pour rhubarb mixture into bowl and refrigerate, stirring occasionally, until
mixture mounds slightly when dropped from a spoon, about 2 1/2 hours. (Or, for
quicker setting, place bowl with rhubarb mixture in a larger bowl of ice water
and stir every 10 minutes until mixture mounds, about 1 hour.)
Meanwhile, preheat oven to 350 degrees F. In deep-dish 9-inch pie plate, with
hand, mix cookie crumbs with margarine or butter. Press mixture onto bottom and
up side of pie plate. Bake 15 minutes or until golden; cool on wire rack.
When rhubarb mixture is ready, beat cream until stiff peaks form. With spatula,
fold whipped cream into rhubarb mixture until blended. Spoon mixture into pie
shell. Refrigerate 3 hours or overnight until pie is well chilled and set.
Garnish with mint and strawberries to serve.