Dressed up Pineapple Mousse cake

A coworker was kind enough to bring me a handful of rhubarb from his garden. I had seen images before of rhubarb pulled into strips and I've been dying to try it out. The result is crazy stunning! And since the pineapple is diluted with coconut cream I can eat big slices of it and not make my tongue angry with me. 

 

Dressed up Pineapple Mousse cake

adapted mousse recipe from here

crust recipe by me

rhubarb technique by Bernd Siefert

 

Crust: 1 1/4 cup pistachios 3-4 tbs coconut oil 1/2 tbs sugar pinch of salt   1    combine ingredients in food processor and beat until pistachios are well chopped 2    press flat into an 8" springform pan Mousse: 2 tbs unflavored gelatin powder 1/4 cup pineapple juice pineapple; cubed 3/4 cup sugar 1 1/4 cup coconut cream   1   in a small bowl sprinkle gelatin over the pineapple juice and let sit. Once absorbed place mixture in small pan and over medium-low heat until gelatin has melted 2   puree pineapple in a food processor and then combine gelatin mixture, puree, and sugar. Let sit out for about 20 minutes 3   in another bowl beat coconut cream until stiff peaks form. Gently stir a few tbs of fruit mixture into cream, then fold in the remaining fruit mixture. 4   pour mousse over top of pistachio crust and freeze for at least 2 hours Rhubarb strips: 1 cup water 1/2 cup sugar 4 stalks of rhubarb, best if they're long   1    with a y-peeler peel the rhubarb stalks into thin strips longways and set aside 2    in a saucepan bring water and sugar to a boil, stir until sugar is dissolved 3   lower to medium heat, a simmer, and place a double layer of paper towels on a surface nearby 4   place 2 strips of rhubarb into the simmering sugar water for 20-30 seconds, remove with tongs and set on paper towels. Repeat with remaining rhubarb strips. 5   reserve the remaining syrup for later use   Assembly: 1    remove cake from freezer and drape rhubarb strips onto top of it, they strips will stick. With kitchen scissors, trim any rhubarb that overhangs the edges. 2   brush the top of the cake generously with the reserved syrup 3   place in fridge to thaw for 10-20 minutes, if you're serving it later than this place back in freezer.