*  Exported from  MasterCook  *

                           Cold Rhubarb Souffle

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       c            Rhubarb -- chopped
   2 1/4   c            Sugar
   1                    Env gelatin
   1       c            Heavy cream
   4                    Egg whites
   1       ts           Vanilla
  12                    Fresh strawberries
                        Additional whipped cream

  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.

  Soften the gelatin in 2 tb 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
  remaining 1/2 cup sugar and the vanilla, continuing to beat until
  stiff peaks form.

  Fold first the egg white mixture into the rhubarb, then the whipped
  cream. Make a collar of wax paper and fit it around a 1-1/2 qt
  souffle mold. Chill for at least 6 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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