Title: Rhubarb mousse
 Categories: Desserts
      Yield: 8 Servings
 
    3/4 c  Sugar
    1/4 c  Water
      3    Egg whites, at room
           -temperature
      1 pn Salt
    1/8 ts Cream of tartar
      1 c  Heavy cream
      2 tb Raspberry liqueur (or other
           -fruit flavor)
      2 c  Cooked, drained, pureed
           -rhubarb
 
  Garnish: a handful of strawberries, blackberries, or raspberries
  
  Cook the sugar and water until it forms a thick syrup (the temperature
  should be 238 degrees).  Beat the egg whites and when they foam, add
  the salt and cream of tartar, and continue to beat until they start
  to form soft peaks.  Add in a slow steady stream the hot sugar syrup,
  beating constantly, and continue to beat until the mixture has cooled
  and is thick. Beat the cream in a separate bowl until almost stiff,
  then beat in the liqueur.  Fold the whipped cream into the egg
  white-sugar syrup mixture and freeze for 2 hours. Remove the bowl
  from the freezer and stir in the pureed rhubarb. If you are not
  serving immediately, hold the mousse in the freezer. Serve in a glass
  bowl or in sherbet glasses, decorated with berries. Serves 8.
  
  [ The L. L. Bean Book of NEW New England Cookery ]