*  Exported from  MasterCook  *
 
                            COLD RHUBARB SOUFFLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Chopped rhubarb
    2 1/4   c            Sugar
    1                    Envelope gelatin
    1       c            Heavy cream
    4                    Egg whites
    1       t            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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