| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh rhubarb |
| 1 |
|
Orange; juice and rind of |
|
|
Sugar to taste |
| 1 |
|
Sachet gelatine |
|
|
Cream substitute of some sort: yogurt; fromage frais, evaporated milk; whatever |
INSTRUCTIONS
Date: Fri, 17 May 1996 11:41:14 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Stew the rhubarb with the orange rind/juice, sugar, and as little water as
you can get away with. Melt in the gelatine (if you are vegetarian or
vegan, use another gelling agent), and then put through food processor to
make puree. Add the cream substitute - I would use fromage frais, but
yogurt is fine, or you might like whisked evaporated milk, if you like the
taste. Then refrigerate until set.
If, like me, the mere thought of rhubarb sets your teeth on edge (it's one
of the very few things I really can't eat!), then use a different fruit -
gooseberries, perhaps, or dried apricots. Gooseberries are nicest if stewed
with elderflowers, if you can get them, and dried apricots don't need any
help. I've not quoted quantities for the sugar, because it depends on your
taste. Converted to MM by Donna Webster donna@webster.demon.co.uk
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