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Rhubarb Cream

Source of Recipe

from stella at rc
Rhubarb Cream

1 pound rhubarb, diced
1 cup + 1/2 cup water, separated
1 cup white granulataed sugar
1 teaspoon grated lemon rind
2 packages unflavored gelatin
1/2 cup heavy cream

Use a medium saucepan to combine rhubarb, 1 cup of the
water, sugar, and lemon rind.
Bring to a boil. Cover and simmer until rhubarb is tender.
Sprinkle gelatin over the 1/2 cup water and let set for
5 minutes to soften.
Stir into rhubarb mixture.
Cook for 5 minutes, mashing up the rhubarb as doing this.
Pour into a bowl. Let cool, then chill until the mixture
begins to mound.
Use a medium bowl to beat the cream until stiff peaks form.
Fold into the cooled rhubarb until well blended.
Spoon into individual dessert dishes or leave as is and
refrigerate for 4 hours or until set.