Rhubarb Dessert with Cherries

Original 1938 recipe and serving style

Ingredients:
1 kg rhubarb, 100–200 g sugar, 16 sheets of gelatin, 1 glass of pitted cherries, and a bit of berry juice.

Peel and cut the rhubarb into pieces. Cook with 1–2 glasses of water and the sugar for about 10 minutes until soft but not falling apart. Lift the rhubarb out of the liquid with a slotted spoon.

Add berry juice and the gelatin—previously rinsed in cold water and dissolved in hot water—to the remaining cooking liquid. Place the rhubarb pieces and cherries into dessert glasses, pour the juice mixture over them, and let it set.

Serve with fresh milk.