James Beard-Inspired Rhubarb

Recipe Ingredients

1 cup	237ml	Boiling water
3 cups	438g / 15oz	Small-diced rhubarb stems
2 cups	396g / 13oz	Sugar
2		Gelatin
1/2 cup	118ml	Cold water
1 cup	237ml	Heavy cream - whipped
2 tablespoons	30ml	Kirschwasser liquor
1		Strawberries - washed, hulled,
		And quartered
		Powdered sugar

Recipe Instructions

Bring the water and sugar to a boil. Add the rhubarb and simmer until tender. Dissolve the gelatin in cold water. Add the gelatin to the rhubarb and stir. Cool for 10 minutes. Pour into individual oiled bombe molds. Chill until firm, about 3 to 4 hours.

Whip cream with kirsch. Unmold bombe onto an individual serving dish and garnish with a dollop of the whipped cream. Scatter berries around bombe and sprinkle with powdered sugar.

This recipe yields 6 to 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C16 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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