Ingredients
- 12 strawberries (fresh)
- 4 egg whites
- 1 gelatin (envelope)
- 1/2 puree the rhubarb in a food mill
- 4 c rhubarb (chopped)
- 2 1/4 c sugar
- 1 3/4 cup sugar in a (heavy)
- 1 c cream (heavy)
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons water (cold)
- 1 ts vanilla
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. ~-
