This is a really delicious way to serve rhubarb, using apple juice to add to the flavors and whipped cream and egg whites to make a light, fluffy dessert. Taken from Jean Hewett's ''New York Times Weekend Cookbook,'' it is as delicious during the week as on weekends. Rhubarb Cream 1 pound rhubarb (1/2 kg) in 1-inch (2 1/2 cm) pieces 1/2 cup (125 mL) heavy cream, whipped 1/3 cup (75 mL) apple juice 1/2 cup (125 mL) light brown sugar, or to taste 1/4 teaspoon (1 mL) ground cinammon 2 eggs, separated
Place rhubarb and apple juice in stainless-steel or enamel saucepan, bring to a boil, and reduce the heat. Cover and simmer about 10 minutes, or until rhubarb is tender.
Pass mixture through a food mill or processor until smooth; return to saucepan.
Beat all but 1 tablespoon (15 mL) of the brown sugar into the rhubarb, or sweeten to taste. Add cinammon.
Beat egg yolks with remaining brown sugar and stir into fruit mixture. Heat briefly, stirring, until mixture thickens slightly; do not allow to boil.
Cool and chill. Beat egg whites until stiff but not dry, then fold into rhubarb. Fold in whipped cream. Serves 4.