Recipe - James Beard-Inspired Rhubarb

1 cup Boiling water
3 cup Small minced rhubarb stems
2 cup Sugar
2 Envelopes Gelatin
One half cup Cold water
1 cup Heavy cream; whipped
2 tablespoon Kirschwasser liquor
1 pt Strawberries; washed,
hulled,
And quartered
Powdered sugar

Bring the water and sugar to a boil. Add the rhubarb and simmer until
tender. Dissolve the gelatin in cold water. Add the gelatin to the rhubarb
and stir. Cool for 10 minutes. Pour into individual oiled bombe molds.
Chill until firm, about 3 to 4 hours. Whip cream with kirsch. Unmold bombe
onto an individual serving dish and garnish with a dollop of the whipped
cream. Scatter berries around bombe and sprinkle with powdered sugar. This
recipe yields 6 to 8