|Water||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Lemon peel strip||1|
|Unflavored gelatin||2 Tablespoon (2 Package)|
|White wine||1⁄2 Cup (8 tbs)|
Cut the rhubarb into 1 inch pieces and poach 20 to 25 minutes in the water with the sugar and lemon peel.
Remove lemon peel and strain.
Reserve the rhubarb.
Dissolve gelatin in the liquid.
Cool 2 minutes, then add the white wine and rhubarb.
Chill until set.