Recipe Archives->Fruits->Rhubarb Ring

Rhubarb Ring with Strawberries

3 cups rhubarb cut in small dice
2 cups sugar
1 cup boiling water
2 envelopes gelatine  
1/2 cup cold water
strawberries
powdered sugar
1 cup heavy cream, whipped
1 tablespoon sugar
2 tablespoons kirsch

Cook the rhubarb with the sugar and boiling water in a 2-quart
saucepan until tender.  Dissolve the gelatine in cold water, add
to the rhubarb, and stir until dissolved.  Pour into a 8-cup ring
mold which has been oiled.  Chill till firm.  To serve, unmold the
ring on a serving plate, fill the center with strawberries, and
dust with powdered sugar.  Serve with the whipped cream, into which
the sugar and kirsch have been folded.

Printable version: rhubarb-ring.txt.