Rhubarb Fruit Whip
Ingredients:

  • 2 cups Washington Rhubarb

  • ½ cup sugar

  • 2 tablespoons water

  • 1 tablespoon gelatin

  • ¼ cup cold water

  • ¼ cup boiling water

  • 1 cup sugar, divided

  • 1 teaspoon grated lemon rind

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla

  • 4 egg whites

  • ⅛ teaspoon salt

    •
    Directions:
    Cook unpeeled rhubarb, sugar and 2 tablespoons water together for 5 minutes.  Soak gelatin in cold water and then dissolve it in boiling water.  Stir in ½ cup sugar and lemon rind until sugar is dissolved.  Add lemon juice, cooked rhubarb and vanilla.  Place saucepan with these ingredients in ice water.  When chilled, whip with an egg beater until frothy.  Whip egg whites until stiff, adding ½ cup sugar gradually.  Fold whites into gelatin mixture.  Chill. Serves 6-8.
    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