Rhubarb-Strawberry Mousse

(Serves 8 to 10)
1 1/4 pounds rhubarb, finely diced
1 cup sliced strawberries
1 cup sugar
2 tablespoons kirsch
1 tablespoon agar-agar or other vegetarian gelatin substitute 
2 cups heavy cream.

1. Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
2. Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
3. Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
4. Combine the purée with the remaining cooked rhubarb mixture.
5. Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from Mallards Restaurant at Arrowwood in Rye Brook, N.Y.