Prepare 1 1/2 quart souffle' dish by adding a collar of either foil or waxed paper tired around the outside of dish extending over lip approximately 3 inches. Sprinkle rhubarb with sugar. Let stand for 1 hour. Meanwhile, blend raspberries in blender to soften. Simmer rhubarb in saucepan until barely tender. Drain, reserving enough liquid to make 3/4 cup. Add hot liquid to raspberries. Stir until gelatin in dissolved. Add rhubarb, lemon juice and salt. Chill until mixture is consistency of unbeaten egg whites. Beat egg whites until foamy. Add 1/4 cup sugar, gradually beating until stiff glossy peaks form. Fold in thickened raspberry mixture. Beat cream until very soft peaks form. Fold in raspberry mixture. Pour in souffle' dish and refrigerate until firm, at least 4 hours. Serves 8-10.
By Robin from Washington, IA
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