Rhubarb Clouds



3 cups fresh or frozen 1-inch chunks rhubarb (thawed)

1/2 cup sugar

1 Tbsp. lemon juice

1 Tbsp. grated orange peel

1 cup heavy cream



In large saucepan combine rhubarb, sugar, lemon juice and orange peel.

Over high heat bring to boil. Reduce heat to medium and cook 10

minutes until mixture is reduced by 1/3, stirring often. (Rhubarb

should measure 1 cup.) Chill 15 minutes until completely cooled. In

bowl, whip cream to soft peaks. Fold into cooled rhubarb mixture and

spoon into serving glasses. Serve immediately. Rhubarb lovers, this is

delicious.