Rhubarb Ring with Strawberries
Ingredients
- 3 cups rhubarb cut in small dice
- 2 cups sugar
- 1 cup boiling water
- 2 envelopes gelatine
- 1/2 cup cold water
- strawberries
- powdered sugar
- 1 cup heavy cream, whipped
- 1 tablespoon sugar
- 2 tablespoons kirsch
Instructions
Cook the rhubarb with the sugar and boiling water in a 2-quart saucepan until tender. Dissolve the gelatine in cold water, add to the rhubarb, and stir until dissolved. Pour into a 8-cup ring mold which has been oiled. Chill till firm. To serve, unmold the ring on a serving plate, fill the center with strawberries, and dust with powdered sugar. Serve with the whipped cream, into which the sugar and kirsch have been folded.
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