Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes. until the rhubarb is soft. pour 2/3 of the mixture into a blender with the kirsch; purée and set aside. pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. allow to soften for 10 minutes. heat gently until the gelatin has completely dissolved. stir into the rhubarb purée. combine the purée with the remaining cooked rhubarb mixture. whip the heavy cream until stiff and fold into the rhubarb mixture. chill for several hours. ***source: this recipe appeared in the times in an article by olwen woodier; it was adapted from. mallards restaurant at arrowwood in. rye brook, n.y.

Target recipe: in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.