DUTCH RHUBARB CREAM

Course : Desserts
Serves: 6
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Ingredients:

1 pound Rhubarb*
1 1/2 cups Water
1 cup Sugar
1 teaspoon Lemon rind -- grated
2 packages Gelatin -- unflavored (envelop
1/2 cup Cream -- whipping
 

Preparation / Directions:

* rhubarb cut into 1 inch pieces Combine rhubabr, 1 cup of water, sugar, and lemon rind in med. sized saucepan. Cover and bring to a boil. Lower heat and simmer until tender. Sprinkle gelatin over the 1/2 cup water in a 1 cup measure. Let stand for 5 minutes to soften. Stir into the hot mixture. Cook 5 minutes more, mashing the rhubarb. Pour into a bowl; chill until mixture will hold its shape when spooned. Beat cream until stiff; fold into rhubarb until no streaks remain. Spoon into individual dishes and chill for 4 hours or until soft-set.

 

Nutritional Information:

204 Calories (kcal); 5g Total Fat; (21% calories from fat); 1g Protein; 40g Carbohydrate; 17mg Cholesterol; 28mg Sodium


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