6 cups sliced rhubarb, fresh or frozen
1/2 cup water
1 1/4 cups sugar
2 tablespoons lemon juice
1 envelope gelatin, scant tablespoon
3 egg yolks
1 cup heavy cream
In a saucepan add the rhubarb and 1/2 cup water and cook over medium heat until rhubarb is tender. Strain the rhubarb, reserving the liquid. Place the strained rhubarb in a bowl of a food processor fitted with a metal blade along with 1/2 cup sugar, lemon juice and gelatin. Process until smooth. Pour in 1/3 cup of the strained liquid into the rhubarb mixture and pulse to blend. Set aside to cool. Meanwhile combine the remaining 3/4 cup sugar and the egg yolks in a heat proof bowl and whisk together until well blended. Place over a pan of simmering water, whisking continuously until mixture is smooth and hot to the touch. Place the bowl of egg yolk mixture in an ice bath and whisk until cooled. Stir into the rhubarb mixture. Beat the heavy cream until thick not stiff and fold into the rhubarb mixture. Place into serving dishes and refrigerate until firm. Serve with a dollop of sweetened whipped cream.