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Cold Rhubarb Souffle

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      Title: COLD RHUBARB SOUFFLE
 Categories: Eggs
      Yield: 6 Servings
 
      4 c  Chopped rhubarb
  2 1/4 c  Sugar
      1    Envelope gelatin
      1 c  Heavy cream
      4    Egg whites
      1 ts Vanilla
     12    Fresh strawberries
           Additional whipped cream
 
  1.  Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy
      bottomed saucepan for about 10 minutes until soft. Strain and cook
      down the juice to 1/2 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 1/2 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 1/2 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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