4 c rhubarb 2 1/4 c sugar 1 gelatin 1 c cream 4 egg whites 1 ts vanilla 12 strawberries 1/4 cup water 1 3/4 cup sugar in a 1/2 puree the rhubarb in a food mill 2 tablespoons water 1/2 cup sugar
Instructions
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. ~-