Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- rhubarb cut into 1 inch pieces
Directions
Combine rhubarb, 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.
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes