1/2 c. sugar
1 env. unflavored gelatin
3/4 c. water
1/2 tsp. finely shredded orange peel
2 c. rhubarb, cut in 1/2 inch pieces
3/4 c. whipping cream, whipped

In small saucepan, combine sugar and gelatin. Stir in water and orange peel. Cook and stir over low heat until gelatin is dissolved. Bring to boiling; add rhubarb. Reduce heat; cover and simmer about 5 minutes or until rhubarb is tender. Cool slightly.

Pour mixture into a blender container or food processor. Add red food coloring, if desired. Cover; blend or process until smooth. Pour into a bowl. Chill to consistency of unbeaten egg whites (partially set). Fold in whipped cream. Spoon into 6 dessert dishes. Cover; chill 6 hours or until firm.