Rhubarb Strawberry Mousse

By lmeyer

Ingredients

• 3 c. rhubarb - cut into 1 inch pieces
• 1/4 c. water
• 1 1/4 c. sugar
• 2 Knox gelatin
• 1/2 c. water
• 1 pint strawberries
• 2 eggs whites
• 1/8 tsp. cream of tarter
• 1/4 cup sugar
• 1/2 pint whipping cream

Preparation

Step 1

Cook rhubarb, water and sugar until rhubarb is tender and falls apart. Soften knox gelatin in 1/2 cup water and add to hot rhubarb mixture.

Blend or mash strawberries and add to rhubarb mixture. Chill mixture till it mounds slightly when dropped from spoon.

Beat egg whites till foamy then add and mix with cream of tarter and sugar until stiff and glossy. Fold in 1/2 pt. whipping cream that has been whipped.

Fold egg white/cream mixture into chilled rhubarb/strawberry mixture. Makes 9 inch pan.