Rhubarb Chiffon

Adapted by Karen Barnes from a recipe by Norma Maughan

Serves 8 to 10

Ingredient 4 cups raw rhubarb, coarsely

chopped

½ cup white sugar

½ cup water

1 (3-ounce) package Lemon Jell-o

¾ cup boiling water

1⁄3 cup white sugar

1 medium lemon, juiced and zested

1 cup heavy whipping cream

Rhubarb is highly acidic, so it's important to use a nonreactive saucepan, preferably stainless steel, when cooking it. Do not use cast iron or anodized aluminum. Combine chopped rhubarb with ½ cup sugar and ½ cup water in a medium saucepan, bring to a boil, then lower heat and simmer, stirring occasionally, until rhubarb breaks down, about 10 to 15 minutes. Set aside to cool to room temperature.

■ Once rhubarb is cool, in a large bowl, dissolve Jell-o in boiling water, add 1⁄3 cup sugar and lemon juice and zest. Stir to combine and chill in refrigerator until it has the consistency and unbeaten egg whites.

■ Once Jell-o is chilled, using a whisk or electric hand mixer, beat the mixture briefly, add in cooled rhubarb and beat briefly.clean mixer blades and whip cream until it has soft peaks. Add to Jell-o mixture and beat vigorously with mixer to fully aerate.

■ Pour into an 8-by-8-inch glass or ceramic casserole dish, cover and refrigerate until set, at least two hours or overnight.

■ When ready to serve, cut into desired portions size and serve, garnishing as desired, such as with a strawberry half or two and maybe a sprinkle of lemon zest. Notes: A casserole dish allows for cutting servings into neat squares, but the chiffon may be chilled in a bowl and have servings scooped. Refrigerate leftovers, covered.