| 1 | (from "pacific northwest palate," by susan bradley). |
| 2 | Sprinkle the brown sugar over the rhubarb and let sit for an hour. |
| 3 | Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. |
| 4 | Puree in a processor. |
| 5 | Soften the gelatin in the gin for 10 minutes. |
| 6 | Combine with the rhubarb and heat to dissolve the gelatin. |
| 7 | Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water). |
| 8 | Cool until cold to the touch, but do not allow the gelatin to set. |
| 9 | With an electric mixer, combine the cream and rhubarb mixture. |
| 10 | Whip until fluffy and light. |
| 11 | Do not overwhip or the cream will break down. |
| 12 | Beat the egg whites until soft peaks form. |
| 13 | Add the sugar and continue until stiff peaks have formed. |
| 14 | Carefully fold the egg whites into the rhubarb and cream mixture. |
| 15 | Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more. |
| 16 | To make the strawberry gin sauce, puree the strawberries and sugar together in a processor. |
| 17 | Strain through a sieve and reserve. |
| 18 | Warm the marmalade just to melt. |
| 19 | Combine the marmalade, the gin, and the pureed strawberries, mixing well. |
| 20 | Chill thoroughly. |
| 21 | Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately. |
