|Cut up rhubarb||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Teaspoon|
Combine rhubarb, 1/2 cup sugar and 1/4 cup water in saucepan and cook, covered, 5 minutes.
Remove from heat.
Soak gelatin in cold water 5 minutes.
Add to hot rhubarb along with 1/2 cup sugar, lemon rind and lemon juice.
Stir until gelatin and sugar are dissolved.
Set in ice water and chill until beginning to thicken.
Beat with rotary beater until fluffy.
Beat egg whites and salt until foamy.
Add remaining 1/2 cup sugar gradually and continue beating until stiff and glossy.
Fold into rhubarb mixture.
Spoon into serving dishes and chill well.