Rhubarb Sponge
Ingredients:

  • 1 envelope unflavored gelatin

    •

  • ¼ cup cold water

    •

  • 1 cup unsweetened cooked rhubarb

  • ¾ cup sugar

  • 2 egg whites

  • 1 cup whipping cream

  • 1 tablespoon lemon juice

    		•
    Directions:
    Soak gelatin in cold water for five minutes.  Heat rhubarb sauce, add sugar and stir until sugar is dissolved.  Add softened gelatin and lemon juice, stirring until gelatin is dissolved.  Chill until beginning to thicken and add the stiffly beaten egg whites and the whipped cream.  Pour into a mold and chill until firm.
     
    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