Rhubarb Cream is light, creamy and deli-cious. Decorate with whipped cream and fresh raspberries for an extra- specialdessert.
1 teaspoon vegetable oil
1 lb. rhubarb, prepared and cooked
1 teaspoon lemon juice
3 oz. sugar
12 fl. oz. double cream
4 eggs, separated
2 oz. gelatine dissolved in
1 tablespoons hot water
With the teaspoon of oil, grease a 2-pint mould. Set aside.
Place the rhubarb in a large mixing bowl and stir in the lemon juice and sugar. Add more sugar if it is needed.
In a medium-sized heatproof mixing bowl, beat the cream and egg yolks together with a wire whisk or rotary beater.
Place the bowl in a pan half-filled with hot water and set the pan over low heat. Cook the custard, whisking constantly, until it has thickened and is smooth. Do not allow the custard to boil or the eggs will scramble.
Remove the pan from the heat. Lift the bowl out of the pan. Beat the custard into the rhubarb. Beat in the dissolved gelatine and set the mixture aside to cool to room temperature.
Meanwhile, in a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, carefully fold the egg whites into the rhubarb mixture. Pour the mixture into the prepared mould and place it in the refrigerator to chill for 4 hours or until the cream has completely set.
Remove the mould from the refriger-ator. Run a sharp knife around the edge of the mixture and quickly dip the bottom of the mould into boiling water.
Place a serving dish, inverted, over the mould and reverse the two, giving a sharp shake. The cream should slide out easily. Serve at once.