• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art and the Kitchen
  • Recipe Index
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Dessert Recipes

    Strawberry Rhubarb Mousse Pie

    Apr 30, 2016 by Laureen King

    Share
    Pin
    Share
    Jump to Recipe

    Strawberry Rhubarb Mousse Pie combines the sensational flavours of tart rhubarb and sweet strawberries into a light and creamy mousse pie.

    Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

    I'm excited to be working with Tenderflake for this awesome recipe for Strawberry Rhubarb Mousse Pie. I have been using Tenderflake® products for years. After trying many pre-made pie shells Tenderflake is my go to brand, I can always  count on it to deliver the best tasting, flakiest piecrust every time! We usually think of graham crusts for no bake pie, but Tenderflake is a perfect base for all your no-bake pies. It stays flaky, is easy to work with, contains O grams of trans fat, and is so convenient.

    Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

    The filling for this pie is a creamy and light mousse with the outstanding flavour combination of rhubarb and strawberry. The tangy taste of rhubarb always reminds me of my Grandmother's garden on the farm. If we ever wanted a sweet treat to snack on, Gramma would send us out to the garden to cut some fresh rhubarb, and give us a small bowl of sugar for dipping, this was her version of candy!

    Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

    Strawberry Rhubarb Mouse Pie starts off with pre-baking a store-bought pie shell. Next, I made a delicious puree of strawberry and rhubarb. The puree is then combined with cream cheese and whipped cream to form a light and creamy mouse filling.

    Ingredients on wood cutting board, fresh rhubarb, strawberries, pie crust, bowls of sugar, cream, butter and spices.

    Ingredients used for this tasty pie.

    Rhubarb, strawberries and sugar cooking in stainless steel pot.

    In large saucepan cook rhubarb, strawberries, sugar and water until fruit softens and falls apart.

    Strawberry rhubarb puree poured into strainer.

    Pour mixture through strainer to drain out syrup.

    Strawberry rhubarb puree in glass bowl with wood spoon.

    In small bowl, soften gelatine, then stir into puree.

    Strawberry rhubarb puree in glass bowl with wood spoon.

    Set bowl over ice to cool mixture, stirring until cooled to room temperature. (do not allow to set)

    Butter, sugar and cream in glass bowl.

    In large bowl, beat together cream cheese, cream, ¼ cup sugar and vanilla. 

    Hand mixer beating cream cheese in glass bowl.

    Beat until mixture forms stiff peaks.

    Strawberry rhubarb puree being poured over whipped cream cheese in glass bowl

    Fold strawberry rhubarb puree into cream cheese mixture.

    Mouse of cream cheese, strawberry in glass bowl.

    Spread mousse evenly into pre-baked pie shell

    Refrigerate for at least 3 hours until set. Decorate with some candied rhubarb slices and whipped cream.

     

    Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

    Strawberry Rhubarb Mousse Pie

    Laureen King
    Strawberry Rhubarb Mousse Pie combines the sensational flavours of tart rhubarb and sweet strawberries into a light and creamy mousse pie.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Rate this Recipe
    Prep Time 45 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Servings 8

    Ingredients
      

    • 1 Tenderflake Pie Shell
    • 1 lb fresh rhubarb about 4 cups, cut into 1-inch pieces
    • 1 lb fresh strawberries about 4 cups
    • 11/4 cup sugar
    • ¼ cup water for puree ¼ cup water to soften gelatine
    • 3 teaspoon unflavored gelatine
    • 8 oz cream cheese room temperature
    • ¾ cup cold heavy cream plus additional cup for whipping to decorate pie
    • 1 teaspoon vanilla

    Instructions
     

    • Preheat oven to 350º
    • Use fork to gently pierce holes on bottom of crust.
    • Bake Tenderflake pie shell for approximately 13 - 15 minutes until golden brown. Set aside to cool.
    • In large heavy bottomed saucepan combine rhubarb, strawberries, 1 cup sugar and ¼ cup water.
    • Bring to a boil, then reduce heat and continue to simmer, stirring occasionally until fruit falls apart and sauce reduces to about 4 cups. About 20– 25 minutes.
    • Pour mixture into a large sieve set over a bowl to drain syrup. Save syrup for other uses or even to drizzle over pie when serving.
    • In small bowl sprinkle 3 teaspoons unflavored gelatin into ¼ cup water and let soften for 1 minute, then stir into hot strawberry/rhubarb pulp until dissolved.
    • Set bowl on larger bowl filled with ice, stir mixture until cooled to room temperature. (do not allow to set)
    • In separate bowl beat together cream cheese, ¾ cup heavy cream, ¼ cup sugar and vanilla until forms stiff peaks.
    • Fold cooled strawberry-rhubarb puree into cream cheese mixture.
    • Spread evenly into pre-baked pie shell.
    • Refrigerate for at least 3 hours until set.
    • Decorate with candied rhubarb slices and serve with whipped cream

    Notes

    To make candied rhubarb simply slice rhubarb into pieces, squeeze some lemon juice over, toss with sugar and bake for 10 minutes in 350º oven
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!
    Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

    This post was brought to you on behalf of Tenderflake®  

    Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

    *I was compensated for this post and as usual all opinions expressed are my own!

    Share
    Pin
    Share

    More Dessert Recipes

    • Whole angel food cake on glass plate.
      Homemade Angel Food Cake
    • Three cake pops decorated with colorful candy sprinkles.
      Confetti Cake Pops
    • Whole loaf of banana bread with one slice cut.
      Best Banana Bread
    • Snowflake shaped bundt cake made with eggnog, sprinkled with confectioners sugar.
      Eggnog Bundt Cake
    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Popular Recipes

    • Decorative glass jar filled with homemade BBQ sauce.
      Homemade Jack Daniel's BBQ Sauce
    • Stack of Greek marinated ribs with green onion sprigs and lemon slices
      Greek Ribs
    • slice of creamy New York Cheesecake on a plate
      Tall and Creamy New York Cheesecake
    • strawberry sauce in glass jar with wooden spoon fresh strawberries in background
      5 Minute Strawberry Sauce

    Footer

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    ↑ back to top


    • Privacy Policy
    • Copyright
    • Sign Up for emails to get the latest recipes and updates!
    • Contact
    • About

    Copyright © 2023 Art and the Kitchen