Dutch rhubarb cream

6 Servings

Ingredients

Quantity Ingredient
1 pounds Rhubarb*
1½ cup Water
1 cup Sugar
1 teaspoon Lemon rind; grated
2 packs Gelatin; unflavored (envelop
½ cup Cream; whipping

Directions

XMXX58B

* 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 ½ 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.

Recipe by: =20

Posted to recipelu-digest by Nadia Canty <wcanty@...> on Mar 1, 1998

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