Rhubarb Mousse

• sugar↗1⁄2 cup
• gelatin↗1 envelope

  unflavored

• water↗3⁄4 cup
• orange rind1⁄2 teaspoon

  finely shredded

• rhubarb↗2 cups

  cut into 1/2 inch pieces (or more)

• red food coloring↗3 -5 drops

  (optional)

• whipping cream↗3⁄4 cup

  whipped (I used frozen whipped topping, the easy way out)

• orange strip

  (optional)

Step-by-step instructions

1. 1

   In a small saucepan, combine sugar and gelatin.

2. 2

   Stir in water and shredded orange peel.

3. 3

   Cook and stir over low heat till gelatin is completely dissolved.

4. 4

   Bring to boiling;add rhubarb.

5. 5

   Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.

6. 6

   Cool slightly.

7. 7

   Pour mixture into a blender container or food processor bowl.

8. 8

   Add food coloring, if desired.

9. 9

   Cover; blend or process til smooth.

10. 10

    Pour into a bowl.

11. 11

    Chill to the consistency of unbeaten egg whites (partially set).

12. 12

    Fold in whipped topping.

13. 13

    Spoon into 6 dessert dishes.

14. 14

    Cover and chill 6 hours or till firm and garnish with orange peel strips.