Rhubarb Charlotte
As desserts go, charlottes are all over the map — they can be fancy or plain, set on a cake base or wrapped in ladyfingers, but are most often fruit-based and set with gelatin. This rhubarb version is creamy and tart, a more sophisticated (if not as aesthetically perfect) Jell-O. Simmered and strained berries are delicious, too — instead of or combined with the rhubarb. Adapted from Nellie Lyle Pattinson’s Canadian Cook Book, circa 1923.
Servings 8
Ingredients
- 1 tbsp plain gelatin
- 1/4 cup cold water
- 3 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 1 tsp vanilla
- 3/4 cup whipping cream
Instructions
- Soften the gelatin in cold water in a small dish. Combine the rhubarb and sugar in a sauce pan over medium-high heat with ½ cup water and cook, stirring often, until the rhubarb is very soft. Remove from the heat and stir in the softened gelatin and vanilla. Let cool completely.
- In a medium bowl, whip the cream until softly stiff peaks form; fold in the rhubarb mixture and pour into a plastic-lined 1 L bowl or gelatin mould. Refrigerate for several hours, until set. Invert onto a plate to unmould and if you like, fill the middle with berries.