A refreshing light dessert for a summer dinner. With no fuss because its made ahead.

2 cups fresh rhubarb ~ or 1 ~ lb. package of frozen unsweetened cut rhubarb 
1/3 cup sugar
1 T. cornstarch
Dash salt
1/2 cup water
3 Ts. orange liqueur or orange juice
1 1/2 teas. lemon juice
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fresh raspberries ~ or 1~10 ounce package of frozen raspberries
2 large egg whites, at room temperature
1/4 cup sugar 
1/2 cup heavy cream

Mix rhubarb, 1/3 cup sugar, cornstarch and salt in a large saucepan: stir in 1/2 cup water. Cook mixture { at low boil } until rhubarb is tender, stirring often. Stir in orange liqueur and lemon juice: cook 1 minute more.
Remove 1 cup rhubarb mixture for sauce: chill. Sprinkle gelatin over the 1/4 cup cold water: let stand a minute to soften. Stir into the rhubarb remaining in pan: stir in the raspberries. Cook mixture over low heat just until gelatin is dissolved and raspberries are tender. Pour mixture into a container of an electric blender. Cover; whirl until smooth. Strain to remove the seeds. Cool slightly.
In a large chilled glass bowl, beat egg whites with electric mixer, until foamy. Beat in 1/4 cup sugar, 1 T. at a time, until soft peaks form. Fold rhubarb mixture gently into the egg whites. 
Wash and dry beaters. Whip the cream in a small chilled glass bowl until stiff. Fold into rhubarb mixture. Pour into a pretty glass bowl or a 4 ~ cup soufflé dish. Chill until firm. Spoon rhubarb sauce on top or serve in a bowl along with the soufflé.