I've always been a sucker for all things with a strawberry rhubarb mixture.
This seems to have merit. From Taste of Home Magazine


Rhubarb Strawberry Torte


Norma W. of Getzville, New York writes, “This pretty dessert has been a
special favorite for years. Recently, it received raves from my card club.”

6 cups chopped fresh or frozen rhubarb, thawed
1 cup water
3/4 cup sugar, divided
2 packages (3 ounces each) strawberry gelatin
1 teaspoon vanilla extract
4-1/2 teaspoons cornstarch
1 tablespoon cold water
4 drops red food coloring, optional
2 cups heavy whipping cream, whipped
24 ladyfingers, split
Fresh strawberries and additional whipped cream

In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a boil.
Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender.
Cool slightly. Set aside 1 cup rhubarb liquid for glaze. Place rhubarb and
remaining liquid in a blender or food processor; cover and process until
pureed.

Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Stir
in vanilla. Cover and chill for 1 hour or until slightly thickened.

Meanwhile, for glaze, combine reserved rhubarb liquid and remaining sugar
in a small saucepan. Bring to a boil. In a small bowl, combine cornstarch
and cold water until smooth; whisk into boiling mixture. Cook and stir
until thickened. Remove from the heat. Stir in food coloring if desired.
Cover and refrigerate overnight.

Gradually fold whipped cream into rhubarb mixture. Arrange 17 split
ladyfingers on the bottom and 26 around the edge of an ungreased 9-in.
springform pan. Spread half of the rhubarb mixture into pan. Arrange
remaining ladyfingers over rhubarb mixture; carefully spread with remaining
rhubarb mixture. Cover and chill overnight. Carefully spread glaze over
top. Remove sides of pan. Garnish with strawberries and whipped cream.
Yield: 12 servings.



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
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FIELDS, W. C.