Cold Rhubarb Souffle

1. In 2 Qt saucepan stir jelly with 2 tablespoons sugar. When jelly melted, add rhubarb: cover and cook 5 minutes. Increase heat to moderately high and cook 5-10 minutes longer, stirring several times, until tender. Strain into a 1 qt saucepan and let drain a few minutes. Reserve rhubarb: Cook liquid 4-5 minutes over moderate heat, until only 1/2 cup remains. Meanwhile, sprinkle gelatine over creme de cassis in a custard cup and purée drained rhubarb in a blender. Remove reduced rhubarb liquid from heat; stir in gelatine. When dissolved, stir in rhubarb. Prepare soufflé dish. In a medium bowl beat egg whites until soft peaks. Sprinkle with remianing 2 tablespoons sugar and beat a few seconds longer. In a bowl beat cream and vanilla until soft peaks form. Fold whipped cream into rhubarb purée and then gently but thoroughtly fold in beaten whites. Pour into prepared soufflé dish and smooth surface. Refrigerate at least 5 hours.