Dutch Rhubarb Cream

Ingredients

 * 1 pound rhubarb*
 * 1 1/2 cups water
 * 1 cup sugar
 * 1 teaspoon lemon rind -- grated
 * 2 packages gelatin -- unflavored (envelop
 * 1/2 cup cream -- whipping
 * rhubarb cut into 1 inch pieces

Directions

 * 1) Combine rhubarb, 1 cup of water, sugar, and lemon rind in med. sized saucepan.
 * 2) Cover and bring to a boil.
 * 3) Lower heat and simmer until tender.
 * 4) Sprinkle gelatin over the 1/2 cup water in a 1 cup measure.
 * 5) Let stand for 5 minutes to soften.
 * 6) Stir into the hot mixture.
 * 7) Cook 5 minutes more, mashing the rhubarb.
 * 8) Pour into a bowl; chill until mixture will hold its shape when spooned.
 * 9) Beat cream until stiff; fold into rhubarb until no streaks remain.
 * 10) Spoon into individual dishes and chill for 4 hours or until soft-set.