Cold Rhubarb Souffle

Directions

Cook the rhubarb with ¼ cup water and 1 ¾ cup sugar in a heavy bottomed saucepan for about 10 minutes until soft.

Strain and cook down the juice to ½ cup.

Purée the rhubarb in a food mill or a blender, or put through a vegetable mill.

Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved.

Add the puree.

Beat the cream until stiff.

Beat the egg whites until they begin to stiffen, then add the stiff peaks form.

Fold first the eggwhite mixture into the rhubarb, then the whipped cream.

Make a collar of wax paper and fit it around a 1½ 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.