Rhubarb Mousse

Directions

1. 1
   Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
2. 2
   Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
3. 3
   Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
4. 4
   Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
5. 5
   Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
6. 6
   Remove the bowl from the freezer and stir in the pureed rhubarb.
7. 7
   If you are not serving immediately, hold the mousse in the freezer.
8. 8
   Serve in a glass bowl or in sherbet glasses, decorated with berries.