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Strawberry-Rhubarb Souffle

4 cups sliced rhubarb
1 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
3 large egg whites
1 cup heavy cream
2 cups chopped strawberries

1. In a microwave-safe baking dish combine sliced rhubarb and sugar. Cover and microwave on high for 10 minutes or until the rhubarb is tender, stirring once. Chill, covered, in the refrigerator.
2. Soften unflavored gelatin in cold water. Microwave on high for 1 minute, stirring once. Cool.
3. In a bowl, with an electric mixer on medium speed, beat egg whites until soft peaks form. Add sugar gradually, beating until stiff peaks form. Add the gelatin gradually, beating constantly.
4. Beat cream until stiff.
5. Combine 1 cup of the rhubarb mixture and chopped strawberries. Fold in the egg whites and half the whipped cream.
6. Spoon the remaining rhubarb mixture in a serving dish with a 2-inch aluminum foil collar. Spoon the strawberry mixture on top.
7. Chill for 4 hours then remove the aluminum collar.

Makes 8 servings.