This recipe first appeared in The Times in an article by Olwen Woodier in 1989 I think. Sometime later it was adapted from Mallards Restaurant at Arrowwood in Rye Brook, N.Y.
When I found it again about 2010 I changed it a little – as you will too.
1 1/4 pounds rhubarb, finely diced
1 cup sliced strawberries
1/2 cup sugar
2 tablespoons kirsch
1 tablespoon unflavored gelatin
1 cups heavy cream
- Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
- Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
- Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
- Combine the purée with the remaining cooked rhubarb mixture.
- Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours. Serves 8 to 10.