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.
  ~--