Happy Easter -- Rhubarb Souffle for Dessert

Anne asked how I make rhubarb souffle so here's how.

4 c. chopped rhubarb

6 T cold water

2 1/4 c. sugar *

1 envelope gelatin

1 c. heavy cream **

4 egg whites ***

1 t vanilla

optional: 12 fresh strawberries; additional whipping cream

* Sugar is why God invented Splenda

** I used heavy cream for this because I'm taking it to dinner hosted by civillians. You could, however, used sugar-free Cool Whip or even sweetened Greek yogurt.

*** Daisy got the most delicious & appropriate Easter breakfast of an egg yolk omlet with kibble.

Cook the rhubarb with 1/4 c. water & 1 3/4 c. sugar/Splenda in a heavy-bottomed saucepan for about 10 minutes until soft. Strain & cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or blender, or put through a vegetable mill. Soften the gelatin in 2 T cold water, then add the hot rhubarb juice & stir until completely dissolved. Add the puree. Beat the cream until stiff. (Alternately, open the Cool Whip.) Beat the egg whites until they begin to stiffen, then add the remaining 1/2 c. sugar/Splenda & the vanilla, continuing to beat until stiff peaks form. First, fold the egg-white mixture into the rhubarb, then the whipped cream.

Now you have some other choices to make.

You can do the traditional collar of wax paper & fit it around a 1 1/2-quart souffle mold. Chill for at least 6 hours. Remove the collar & decorate the top with fresh strawberries & rosettes of whipped cream piped from a pastry tube.

OR...

You can be as lazy as I am & take the mixing bowl of souffle over to your hostess whom you know has pretty bowls & dance with Boomer as she pours it into a crystal bowl that was precious to her mother, watch her wash the mixing bowl & take Boomer home with you to sleep on the couch.

Happy Easter everyone -- no matter what your denomination, god or tradition is.