Rhubarb mousse #2
Combine the rhubarb, 125 ml of sugar and 60 ml of water in a pan and cook, covered, for 5 minutes.
Remove from heat.
Soak the gelatin in the cold water for 5 minutes.
Add to hot rhubarb, along with 125 ml of sugar, the lemon rind and the juice.
Stir until the gelatin and sugar are dissolved.
Cool by placing it in a big pan filled with cold water until the mixture starts to thicken.
Beat with a mixer until smooth.
Add salt to egg whites and beat until soft peaks form.
Gradually add 125 ml of sugar while beating, until meringue is firm and shiny.
Add to the rhubarb.
Place in serving dishes and refrigerate well.
Yield: 4 servings.