Raspberry Rhubarb Mousse Parfait

For the mousse, in a small bowl, sprinkle gelatin over water and let stand until softened, about 5 minutes.

In a blender, puree raspberries with ½ cup of the sugar. Strain puree into a bowl through a fine sieve.

Heat the gelatin in a microwave for 10 seconds or so on low power. Whisk gelatin into the raspberry puree.

In a large bowl set over a pot of simmering water, whisk egg whites with remaining ¼ of cup sugar until warm to the touch. Remove the bowl from the heat, and using an electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the raspberry puree.

Beat cream until firm. Fold whipped cream into the raspberry mixture. Cover and refrigerate until set, at least 1 hour or overnight.

For the rhubarb compote, stir together rhubarb and sugar in a large saucepan and let sit until rhubarb releases some of its liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Remove from heat and stir grated ginger into rhubarb mixture. Allow to cool completely.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Stir in ginger and allow to cool completely.

To assemble, divide one half of raspberry mousse evenly among clear glasses or bowls. Top with rhubarb compote and finish with remaining raspberry mousse. Garnish each with a few fresh raspberries.