550 gr rhubarb 450 gr sugar 1 gelatin 240 ml cream 4 egg whites 4 gr vanilla 12 strawberries 60 ml water 350 gr sugar in a 1/2 puree the rhubarb in a food mill 30 ml water 100 gr sugar
Instructions
cream. Make a collar of wax paper and fit it around a 1.5 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. ~-