**INGREDIENTS**
* 4 cups rhubarb, cut in ½-inch pieces
* 1 lb strawberries, hulled and sliced
* ¾ cup granulated sugar
* 1 cup 35% cream
* 1 10-g package powdered gelatine
* ¼ cup water
(see INSTRUCTIONS below)
**INSTRUCTIONS**
1. In a medium pot, cook rhubarb, strawberries and sugar over medium heat until very soft, about 10 minutes. Purée and transfer fruit mixture to a bowl. Chill completely in refrigerator or to cool faster, place in another bowl filled with ice and water.
2. In a small bowl, whip cream to a stiff peak. Meanwhile, in another small bowl, sprinkle gelatine over water and let soften for 1 minute. Stir until completely dissolved. Whisk into rhubarb and strawberries.
3. Gently fold in whipped cream.
4. Transfer to parfait or stemmed glasses and chill until ready to serve.
Serves 6.
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