By Dr. Sarah Cimperman, ND
When fresh rhubarb is in season, it's one of my favorite desserts.
The sourness of rhubarb pairs well with the sweetness of strawberries. Because I cooked them down into a sauce, I used frozen strawberries instead of fresh. Either way, be sure to buy them organic because strawberries are the third most contaminated produce item.
The base of this mousse is a strawberry rhubarb compote. With what I had leftover, I later made a parfait, which was also very good.
To make Strawberry Rhubarb Compote:
4 cups chopped rhubarb, about 7 stalks12 ounces frozen organic strawberriesPinch sea salt... More...