| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Dutch | Desserts, Fruits | 6 | Servings |
INGREDIENTS
| 1 | lb | Rhubarb* |
| 1 1/2 | c | Water |
| 1 | c | Sugar |
| 1 | ts | Lemon rind; grated |
| 2 | pk | Gelatin; unflavored (envelop |
| 1/2 | c | Cream; whipping |
INSTRUCTIONS
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 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. Recipe by: =20 Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998
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