ABOUT THE RECIPE
By Jane Nickerson
¾ cup stewed rhubarb
½ envelope unflavored gelatin
1 tablespoon water
1 tablespoon sugar
1 egg white
⅓ cup heavy cream, whipped
strawberries to garnish (optional)
To stew rhubarb, cook about one half pound sliced rhubarb with one quarter cup sugar and one tablespoon water, stirring often, till soft.
Soften gelatin in water, add the rhubarb and sir till dissolved. Cool. Chill till syrupy. Whip egg white, gradally adding one tablespoon sugar, and whip till stiff. Fold into gelatin. Fold in whipped cream.
Turn into a one-pint mold and chill till firm.
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