Rhubarb Mousse

• 1/2 cup sugar
• 1 envelope unflavored gelatin
• 3/4 cup water
• 1/2 teaspoon finely shredded orange rind
• 2 cups rhubarb, cut into 1/2 inch pieces (or more)
• 3 -5 drops red food coloring (optional)
• 3/4 cup whipping cream, whipped (I used frozen whipped topping, the easy way out)
• orange strip (optional)

1. In a small saucepan, combine sugar and gelatin.
2. Stir in water and shredded orange peel.
3. Cook and stir over low heat till gelatin is completely dissolved.
4. Bring to boiling;add rhubarb.
5. Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.
6. Cool slightly.
7. Pour mixture into a blender container or food processor bowl.
8. Add food coloring, if desired.
9. Cover; blend or process til smooth.
10. Pour into a bowl.
11. Chill to the consistency of unbeaten egg whites (partially set).
12. Fold in whipped topping.
13. Spoon into 6 dessert dishes.
14. Cover and chill 6 hours or till firm and garnish with orange peel strips.

sugar, unflavored gelatin, water, orange rind, rhubarb, coloring, whipping cream, orange strip

Taken from www.food.com/recipe/rhubarb-mousse-29047 (may not work)