Cold Rhubarb Soufflé

Ingredients

 * 4 c Chopped rhubarb
 * 2 1/4 c Sugar
 * 1 Envelope gelatin
 * 1 c Heavy cream
 * 4 Egg whites
 * 1 ts Vanilla
 * 12 Fresh strawberries
 * Additional whipped cream

Directions

 * 1) Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill.
 * 2) Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the puree.
 * 3) Beat the cream until stiff.
 * 4) Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form.
 * 5) Fold first the eggwhite mixture into the rhubarb, then the whipped cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold.
 * 6) Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube.