Contempt of Court Rhubarb Squares

Contempt of Court Rhubarb Squares

4 cups strawberries
2 cups rhubarb, chopped
1 cup sugar
2 packages unflavored gelatin
2 egg yolks
1 cup light cream
2 tsp. vanilla
1 tsp. grated lemon rind
1/2 lb. cream cheese
2 egg whites
1/2 tsp. lemon juice

Set aside half the strawberries for garnish. In small saucepan, crush remaining berries. Add rhubarb. Bring to slow simmer over medium for 6 to 7 minutes or until rhubarb is tender. In mixing bowl, combine half the sugar with 1 envelope gelatin. Sprinkle over hot fruit mixture. Stir until dissolved. Chill, stirring occasionally until mixture is partially set (about 30 minutes).

Prepare Vanilla Pecan Crust:
1 cup vanilla wafer crumbs
1/2 cup ground pecans
2 tbsp. sugar
1/4 cup butter, melted

Preheat oven to 350F. Combine crumbs, pecans and sugar in small bowl. Blend melted butter into mixture until crumbly. Press mixture into 8–inch baking dish. Bake for 12 to 15 minutes or until firm and deep golden brown. Cool.
Spread rhubarb mixture over crust. Set aside.
In heavy saucepan, combine 1/4 cup of remaining sugar, remaining gelatin yolks and cream. Cook over medium heat for 3 to 5 minutes, stirring constantly, until thick enough to coat spoon. Pour into separate bowl. Stir in vanilla and rind. Chill, stirring often, until partially set and cooled.
In separate bowl, beat cream cheese. Gradually beat in custard until smooth. In separate bowl, beat egg whites with lemon juice until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Stir in 2 tablespoons of egg white mixture into cream cheese mixture. Fold in remainder. Pour over rhubarb layer, smoothing top. Cover and chill 1 hour. To serve, slice reserved strawberries and arrange on top.