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Rhubarb Strawberry Sponge

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CATEGORY CUISINE TAG YIELD
Eggs 1 Servings

INGREDIENTS

1 Envelope gelatin
1/4 c Dry white wine
1/2 c Sugar
3/4 c Hot; (but not boiling) wine
1/2 c Strawberry pulp
1/2 c Cooked rhubarb pulp
2 Egg whites
1 pn Salt
5 dr Almond extract

INSTRUCTIONS

Soak gelatin in dry white wine for 10 minutes. Stir in sugar that has been
dissolved in hot wine and stir until gelatin is dissolved. Strain into a
mixing bowl and cool. When partly set stir into it the strawberry and
rhubarb pulp put through a sieve.
Beat with rotary beater until blended and foamy, then fold in gently egg
whites, beaten until stiff. Add salt and almond extract. Pour into a 6 to 8
individual molds in which a large ripe berry has been placed. chill, unmold
and surround with mashed strawberries sweetened to taste.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998

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