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Rhubarb Fanchonettes

2 pounds rhubarb, 1 cup sugar, 1/2 cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweetened, number of individual pastry shells.

Cut rhubarb into inch pieces. Hot house variety needs no peeling. Place in baking dish in layers, sprinkling sugar between layers. Add 2 tablespoons water, 1 tablespoon Crisco, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it. Let it get cold. When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.