Blushing Rhubarb Fluff
Ingredients:

  • 18 lady fingers

  • 2 cups hot rhubarb sauce

  • 2 tablespoons gelatin

  • ¼ cup cold water

  • 2 egg whites

  • ½ pint whipping cream

    		•
    Directions:
    Line bottom and sides of loaf pan with split lady fingers.  Put gelatin and let stand 5 minutes then add to hot rhubarb sauce and mix well.  Allow to cool.  Whip egg whites stiff and fold into the chilled rhubarb mix.  Cover rhubarb with one-half of this mixture and arrange more lady fingers over the top and again a layer of rhubarb mix.  Cover over with whipped cream and top with remaining lady fingers.  Place in refrigerator for 6 hours before serving.  Serves 6.

     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us