1 lb. (3 cups) rhubarb, cut in 1-inch pieces -or-
1 (12 oz.) pkg. frozen rhubarb, thawed
1/2 cup water, divided
1 cup sugar
1 envelope unflavored gelatin
2 tsp. lemon juice
1 cup heavy cream, whipped
nutmeg

In 1/4 cup cold water, gradually sprinkle gelatin while stirring quickly. Stir until dissolved and set aside.

Add 1/4 cup water and sugar to rhubarb in saucepan. Simmer, covered, for 10 minutes or until rhubarb pieces come apart into strings (pull any tough strings off and discard).

Stir the softened gelatin into the hot rhubarb mixture and stir well. Remove from heat.

Add lemon juice. Refrigerate until mixture mounds slightly when dropped from spoon and has the consistency of a soft jelly. Fold whipped cream into rhubarb mixture. Optionally, you can add a few drops of red food coloring or beet juice to tint a delicate pink.

Transfer to a 4-cup mold or individual molds or parfait glasses. Refrigerate until firm. Unmold and serve with whipped cream flavored with dark rum or vanilla. Sprinkle nutmeg over the top, if desired.

Makes 6 servings.

Submitted by: Gretchen Walter