Instructions: Bring the water and sugar to a boil. Add the rhubarb and simmer until tender. Dissolve the gelatin in cold water. Add the gelatin to the rhubarb and stir. Cool for 10 minutes. Pour into individual oiled bombe molds. Chill until firm, about 3 to 4 hours.

Whip cream with kirsch. Unmold bombe onto an individual serving dish and garnish with a dollop of the whipped cream. Scatter berries around bombe and sprinkle with powdered sugar.

This recipe yields 6 to 8 servings.

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