Rhubarb and Elderberry Tarts

Total time: 1hr 15m
Preparation Time: 15m

For 12 pieces

Nutritional Information

Contains 203 Kcal, 2g Protein, 18g Carbohydrates, 13g Fat


  • 200 g rhubarb, cut into pieces
  • 1 tbsp. sugar
  • 0.5 dl Water
  • 2 tbsp. elderflower syrup
  • 1 bag Betty Bossi Mousse Création (ca. 50 g)
  • 3.5 dl full cream, whipped until stiff
  • 12 edible flower (e.g. daisies)
  • 12 shortcrust pastry tarts (je ca. 6½ cm Ø)
  • 12 lemon balm leaves

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  • Simmer the rhubarb with the sugar and water, covered, for approx. 5 mins. until almost soft, allow to cool.
  • In a bowl, combine the mousse powder and water until the powder has dissolved. Stir in the syrup and carefully fold in the whipping cream.
  • Divide the compote into the shortcrust pastry cases. Scoop out the mousse with an ice cream scoop, place on top of the compote and chill for at least an hour. Decorate with the blossoms and lemon balm leaves.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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