Rhubarb Cream Pudding

1) Preheat the oven to 175 C (350 F).

2) Clean the rhubarb, cut into 5 cm (2") lengths and place in an ovenproof dish.

3) Sprinkle with confectioner's sugar, cover with foil or a lid and bake until tender, 20-25 minutes.

4) Soak the gelatin sheets in cold water (or sprinkle the powdered gelatin over 2 Tbs. of the cream) 5 minutes to soften.

5) Squeeze excess water from the sheets (disregard for powdered gelatin). Melt the gelatin over low heat.

6) Bring the cream and vanilla bean to a boil.

7) Beat the egg yolks with the sugar until light and lemon-colored.

8) Whisk in the boiling cream. Stir in the gelatin. Remove the vanilla bean. Chill until syrupy.

9) Beat the egg whites until stiff but not dry.

10) Fold into the slightly-stiffened egg yolk mixture.

11) Spoon the rhubarb into a glass bowl.

12) Top with the cream mixture. Refrigerate at least 3 hours.

13) Decorate with whipped cream.