We made this mousse following a recipe at the end of Dara Moskowitz Grumdahl's article "Good Stalk: Rhubarb" in SAVEUR Magazine, no.155 (May 2013). Both the article and the mousse were brilliant.
The mousse was even more wonderful the following night when the flavour of the rhubarb was a little more pronounced. It wasn't too pronounced though. The mousse was still delicate - just as mousse should be.