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Rhubarb Jelly

Skin and cut one pound of rhubarb in small pieces. Put into a saucepan with one cup of sugar and a small piece of fresh ginger root and cook slowly until soft, but not broken. Soak two tablespoons of granulated gelatine in one-half cup of cold water until soft, then strain into the hot rhubarb, with two tablespoons of lemon juice. Mold, chill and serve with a garnish of whipped cream.