3 teaspoons unflavored gelatin (less than 2 envelopes)
8 ounces mascarpone
¾ cup chilled heavy whipping cream
1 teaspoon vanilla extract
Instructions
In a large saucepan, heat rhubarb, 1¼ cup water over medium-high heat. Cook, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes. Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and is reduced to approximately 4 cups, 25 to 30 minutes. Remove from heat.
Strain mixture through a large fine-mesh sieve set over a bowl. Transfer pulp to another bowl, and use as a jam, if desired.
In a small bowl, whisk together gelatin and remaining ¼ cup water; let stand until softened, about 1 minute. Stir gelatin mixture into hot rhubarb mixture until dissolved.
Set bowl inside a larger bowl of ice water, and stir rhubarb mixture until cooled to room temperature.
In the work bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, cream, vanilla extract, and remaining ¼ cup sugar at medium speed until stiff peaks form. Slowly add rhubarb mixture, beating at low speed until combined and smooth.
Recipe by Victoria at https://victoriamag.com/rhubarb-mousse-cake-recipe/