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.