Cold rhubarb souffle

6 servings

Ingredients

Quantity Ingredient
4 cups Chopped rhubarb
2¼ cup Sugar
1 Envelope gelatin
1 cup Heavy cream
4 Egg whites
1 teaspoon Vanilla
12 Fresh strawberries
Additional whipped cream

Directions

1. Cook the rhubarb with ¼ cup water and 1¾ cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook

down the juice to ½ cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill.

2. Soften the gelatin in 2 tablespoons cold water, then add to the hot

rhubarb juice and stir until completely dissolved. Add the puree.

3. Beat the cream until stiff. 4. Beat the egg whites until they begin to stiffen, then add the remaining ½ cup sugar and the vanilla, continuing to beat until stiff peaks form.

5. Fold first the eggwhite mixture into the rhubarb, then the whipped cream. Make a collar of wax paper and fit it around a 1 ½ quart souffle mold. Chill for at least six hours. Remove the collar and

decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~--

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