Strawberry Rhubarb Mousse Cups: A Delicious & Easy Dessert Recipe

Coconut Mojito Jello Shots: Prepare to be transported to a tropical paradise with every jiggly, boozy bite! Imagine the refreshing zest of a classic mojito, the creamy sweetness of coconut, all perfectly captured in a fun and festive jello shot. These aren’t your average party treats; they’re a sophisticated twist on a beloved cocktail, guaranteed to be the star of your next gathering.

The mojito, with its Cuban roots, has long been a symbol of relaxation and good times. Legend has it that a similar drink was enjoyed as early as the 16th century, but the modern mojito we know and love gained popularity in the 19th century. Now, we’re taking that iconic flavor profile and infusing it into a playful, easy-to-make dessert.

What makes these Coconut Mojito Jello Shots so irresistible? It’s the perfect balance of sweet and tart, the invigorating mint and lime, and the subtle warmth of rum, all complemented by the creamy, tropical notes of coconut. They’re incredibly easy to prepare ahead of time, making them ideal for parties and celebrations. Plus, who can resist the fun and nostalgic appeal of a jello shot? Get ready to impress your friends with this unique and delicious treat!

this Recipe

Ingredients:

• For the Graham Cracker Crust:
• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 6 tablespoons (3 ounces) unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• For the Strawberry Rhubarb Compote:
• 1 pound fresh rhubarb, trimmed and cut into ½-inch pieces
• 1 pound fresh strawberries, hulled and quartered
• ¾ cup granulated sugar
• ¼ cup water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• For the Mousse:
• 1 ½ cups heavy cream, cold
• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• For Garnish (Optional):
• Fresh strawberries, sliced
• Whipped cream
• Graham cracker crumbs
• Mint sprigs

Preparing the Graham Cracker Crust

1. Combine the dry ingredients: In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt. Make sure there are no large clumps of graham cracker crumbs. A fine, even texture is what we’re aiming for!
2. Add the melted butter: Pour the melted butter over the graham cracker mixture. Stir well until all the crumbs are evenly moistened. The mixture should resemble wet sand. If it seems too dry, add a teaspoon or two more of melted butter.
3. Press into cups: Divide the graham cracker mixture evenly among 8-10 individual serving cups or glasses. I like to use small mason jars or clear dessert cups so you can see the layers. Press the crumbs firmly into the bottom of each cup using the back of a spoon or a small measuring cup. The firmer you press, the better the crust will hold its shape.
4. Chill the crusts: Place the cups in the refrigerator to chill for at least 30 minutes. This will help the crusts set and prevent them from crumbling when you add the filling. You can also chill them for longer, even overnight, if you’re preparing ahead of time.

Making the Strawberry Rhubarb Compote

1. Combine rhubarb, strawberries, sugar, and water: In a medium saucepan, combine the rhubarb, strawberries, granulated sugar, and water. Stir well to ensure the sugar is evenly distributed.
2. Cook over medium heat: Place the saucepan over medium heat and bring the mixture to a simmer. Once simmering, reduce the heat to low and cook for 15-20 minutes, or until the rhubarb is tender and the strawberries have softened. Stir occasionally to prevent sticking. The mixture will thicken slightly as it cooks.
3. Add lemon juice and vanilla: Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. The lemon juice adds a nice tartness that balances the sweetness of the sugar and strawberries, while the vanilla enhances the overall flavor.
4. Cool completely: Allow the compote to cool completely before using. You can speed up the cooling process by transferring the compote to a shallow dish and placing it in the refrigerator. The compote will thicken further as it cools.

Preparing the Mousse

1. Whip the heavy cream: In a large, chilled bowl, using an electric mixer (either a stand mixer or a hand mixer), whip the heavy cream until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter. Stiff peaks mean that when you lift the beaters, the cream holds its shape and the peaks stand up straight.
2. Beat the cream cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps.
3. Add powdered sugar and vanilla: Gradually add the powdered sugar to the cream cheese, beating until well combined. Then, stir in the vanilla extract and salt. The powdered sugar sweetens the mousse and helps to stabilize it.
4. Gently fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Be careful not to deflate the whipped cream. Folding is a technique where you use a spatula to gently combine the ingredients without stirring vigorously. This helps to maintain the airiness of the whipped cream, resulting in a light and fluffy mousse.

Assembling the Strawberry Rhubarb Mousse Cups

1. Layer the compote: Spoon a generous layer of the cooled strawberry rhubarb compote over the graham cracker crust in each cup. Make sure to distribute the compote evenly among the cups.
2. Layer the mousse: Spoon or pipe the mousse over the compote layer. You can use a piping bag for a more professional look, or simply spoon the mousse on top. Smooth the surface of the mousse with a spatula or the back of a spoon.
3. Chill the mousse cups: Cover the cups with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely. This will also allow the flavors to meld together.
4. Garnish (Optional): Before serving, garnish the mousse cups with fresh sliced strawberries, a dollop of whipped cream, a sprinkle of graham cracker crumbs, and a sprig of mint, if desired. Get creative with your garnishes!

Tips and Variations

• Make it ahead: The strawberry rhubarb compote and the graham cracker crusts can be made a day or two in advance. Store them separately in the refrigerator until ready to assemble.
• Use frozen fruit: If fresh rhubarb or strawberries are not available, you can use frozen. Thaw the fruit completely before using and drain off any excess liquid.
• Adjust the sweetness: Adjust the amount of sugar in the compote and mousse to your liking. If you prefer a less sweet dessert, reduce the amount of sugar slightly.
• Add a crunchy topping: For extra crunch, sprinkle some chopped nuts, such as almonds or pecans, over the mousse before serving.
• Individual servings or one large dish: While this recipe is written for individual servings, you can easily adapt it to make one large strawberry rhubarb mousse dessert in a trifle dish or a 9×13 inch baking dish. Simply layer the ingredients in the same order as described above.
• Vegan Option: To make this recipe vegan, substitute the butter with vegan butter, the cream cheese with vegan cream cheese, and the heavy cream with coconut cream (refrigerated overnight and only using the thick part).

Enjoy!

I hope you enjoy making and eating these delicious Strawberry Rhubarb Mousse Cups! They’re perfect for a spring or summer dessert, and they’re sure to impress your friends and family.

Conclusion:

This Strawberry Rhubarb Mousse Cups recipe is truly a must-try, and I’m not just saying that! The delightful combination of tart rhubarb and sweet strawberries, whipped into a light and airy mousse, is an absolute explosion of flavor and texture. It’s the perfect dessert to impress guests at a dinner party, brighten up a casual brunch, or simply treat yourself after a long day. The individual cups make for elegant presentation and easy portion control (though you might find yourself reaching for a second!).

But the best part? It’s surprisingly easy to make! The steps are straightforward, and the result is a dessert that tastes like you spent hours slaving away in the kitchen. The vibrant pink color alone is enough to make anyone’s mouth water, and the creamy, dreamy texture is simply irresistible. Forget store-bought desserts – this homemade mousse is in a league of its own.

Serving Suggestions & Variations

Now, let’s talk about how you can make these Strawberry Rhubarb Mousse Cups even more spectacular! For a truly decadent experience, try topping each cup with a dollop of freshly whipped cream and a sprinkle of chopped pistachios or toasted almonds. A few fresh strawberry slices or a sprig of mint will add a touch of elegance.

If you’re feeling adventurous, you can experiment with different flavor combinations. Try adding a hint of orange zest to the rhubarb compote for a citrusy twist. Or, for a richer flavor, incorporate a tablespoon of Grand Marnier or other orange liqueur into the mousse.

For a vegan version, you can substitute the heavy cream with coconut cream (refrigerated overnight and only using the thick cream at the top) and use a plant-based gelatin alternative like agar-agar. The taste will be slightly different, but still incredibly delicious.

Another fun variation is to create a layered dessert. Start with a layer of crushed graham crackers or shortbread cookies at the bottom of the cup, followed by a layer of the strawberry rhubarb compote, and then top with the mousse. This adds a delightful textural contrast and makes the dessert even more satisfying.

You could also use different types of berries in addition to or instead of strawberries. Raspberries, blueberries, or blackberries would all work beautifully and add their own unique flavor profiles.

Don’t be afraid to get creative and experiment with different toppings and flavors to create your own signature version of these Strawberry Rhubarb Mousse Cups. The possibilities are endless!

I truly believe that this recipe will become a new favorite in your household. It’s the perfect balance of sweet and tart, creamy and light, and it’s guaranteed to impress anyone who tries it.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen! I’m confident that you’ll absolutely love these Strawberry Rhubarb Mousse Cups.

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Let me know what variations you tried, what toppings you used, and how much you enjoyed it. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy baking!