A refreshing light dessert for a spring 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 a 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 water: let stand a minute to soften. Stir into rhubarb remaining in pan: stir in 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 seeds. Cool slightly.
With electric mixer, beat egg whites until foamy in large, chilled, glass bowl. Beat in 1/4 cup sugar, 1 T. at a time, until soft peaks form. Fold rhubarb mixture gently into whites. 
Wash and dry beaters. Whip 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.