Yield: 6 servings
|2 pounds||Fresh Rhubarb -- diced, stems removed|
|1 \N||Env Gelatin, Unflavored|
|⅓ cup||Fresh Lemon Juice|
|1 cup||Heavy Cream|
Place the diced rhubarb in a heavy, noncorrosive pot with 1 cup of the sugar and cook on a low heat, stirring occasionally, until the rhubarb is soft. Set aside ½ c of this mixture. Puree the remaining rhubarb through a food mill and cool.
Soften the gelatin in the lemon juice and dissolve over boiling water in a double boiler. Add the gelatin to the rhubarb puree and stir well. Whip the cream, and flavor with the remaining ¼ cup sugar and vanilla. Flod the whipped cream into the rhubarb puree, alternating with the unstrained rhubarb.
Ladle the mixture into 1 large or 6 small, lightly oiled decorative molds. Refrigerate several hours or overnight. Unmold and serve as is, or with creme anglaise, fresh mint, and a dollop of whipped cream.
Blueberries can be used instead of rhubarb. Then use 1¼ lbs and reduce the amount of sugar to ½ cup.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking