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Rhubarb Mousse

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Rhubarb Mousse

Phase 2 | Serves 6

Prep time: 20 minutes | Total time: 20 minutes, plus chilling time


  • 4 cups 1/2-inch pieces fresh rhubarb
  • 1 cup xylitol *
  • 2 tablespoons lemon juice
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 large fresh egg whites
  • 1/8 teaspoon cream of tartar


  1. Combine the rhubarb, xylitol, lemon juice, and cinnamon in a heavy large saucepan.
  2. Stir over medium heat until the xylitol dissolves.
  3. Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, occasionally stirring about 7 minutes.
  4. Stir in the vanilla.
  5. Cool the rhubarb mixture at least to room temperature.
  6. With an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
  7. Stir 1/4 of the egg white into the cooled rhubarb mixture, and then gently fold in the remaining egg whites.
  8. Spoon into individual serving dishes and chill before serving. 

* NOTE: Because xylitol is an alcohol sugar, it’s broken down in your lower GI, so too much can cause intestinal discomfort in some people. We recommend trying just a tiny smidgen here and there—a quarter-teaspoon to start and see how you react.