1.1/2 lb rhubarb
1/2 cup water
1/2 cup sugar
1 pkt strawberry jelly
2 egg whites
1/2 cup sugar
Method: Cook rhubarb, water and sugar till rhubarb is soft. Stir in jelly crystals till dissolved. Put to set in frig. When rhubarb is partly set then beat egg whites and sugar until stiff. Beat the partly set rhubarb and jelly until fluffy then fold in the egg mix. Set in individual dishes in refrigerator. Leave enough room in dishes to pour thin cream on when serving and top with a fresh strawberry or crystalised cherry. [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.9 ['Summer Menu']
