Rhubarb and strawberries in a rosy sauce

Sunset, Feb, 1987

Rhubarb and strawberries in a rosy sauce

Pink and pretty, the delicate sauce for thiscool vanilla cream dessert gets its rosy color from hothouse rhubarb and early strawberries. Serve the festive mold and topping for a romantic conclusion to your Valentine's Day dinner.

Hothouse rhubarb, also called strawberryrhubarb, is super-sour and technically an herb with an edible stalk. Its fruity flavor develops and its sharpness gets toned down when you combine it with strawberries and a little sugar to make the sauce. If you like, make both cream and sauce ahead.

Vanilla Cream with

Rhubarb-Strawberry Sauce

1 package unflavored gelatin

1/4 cup water

3 large eggs

1/2 cup sugar

1 teaspoon vanilla

1 cup whipping cream

1 or 2 perfect strawberries, rinsedand hulled

Rhubarb-strawberry sauce (recipefollows)

In a 1- to 2-cup pan, sprinkle gelatin overwater; let stand until softened, about 5 minutes.

In the small bowl of an electric mixer,beat eggs on high speed until frothy. Gradually add sugar and vanilla, beating until eggs are about double in volume.

At the same time, set gelatin over mediumheat and stir frequently until it liquefies; remove from heat and beat into the eggs.

At once, in another bowl whip the creamuntil it will hold soft peaks. Thoroughly but gently fold egg mixture into cream; if inadequately mixed, the gelatin will not thicken the mixture evenly. Pour into a 1-quart plain or decorative mold. Cover and chill until firmly set, at least 3 hours or up to 2 days.

To unmold, immerse pan up to rim inhottest tap water just until edges of dessert begin to melt. To help release suction, insert the blade of a table knife at the pan rim and push to bottom. Remove knife and lay a rimmed serving dish on top of the mold; holding dish and mold together, invert and shake gently to dislodge dessert. Serve, or cover without touching dessert and chill as long as overnight.

Pour about half the rhubarb-strawberrysauce over and around the dessert. Spoon dessert into individual bowls with some of the sauce and add remaining sauce to taste. Makes 8 servings.

Rhubarb-strawberry sauce. Rinse, drain,and hull 4 cups (about 1 lb.) strawberries. Put fruit in a blender or food processor, add 1/4 cup sugar, and whirl until smooth.

Rinse 1/2 pound rhubarb; trim off dried outends, if necessary. Cut stalks into 1-inch pieces; you should have 2 cups.

Place strawberry mixture and rhubarb ina 2- to 3-quart pan. Bring to a boil on high heat, stirring occasionally to prevent sticking. Reduce heat and simmer, covered, just until rhubarb is tender when pierced, 8 to 12 minutes. Whirl in a blender or food processor until smoothly pureed. Serve warm or cool; if made ahead, cover and chill up to overnight.

Photo: Poured over and around berry-toppedvanilla cream dessert, sauce has tang of rhubarb, fruitiness of strawberries