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Rhubarb Pudding With Strawberries (cancer)

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CATEGORY CUISINE TAG YIELD
Dairy Desserts 6 Servings

INGREDIENTS

1 1/2 lb Rhubarb, washed dried
3/4 c Sugar
5 T Orange juice, fresh
10 Graham crackers
2 T Sugar
5 T Butter, melted
1 T Gelatin PLUS 2 tsp
1 c Light cream
1 pt Strawberries

INSTRUCTIONS

Servings:  6  Cut rhubarb stalks into 2" pieces, put in saucepan with
3/4 cup sugar  and 2 tbls orange juice, simmer over low heat for 15-20
minutes or  until tender. While rhubarb is cooking, prepare crumb
crush. Crush  graham crackers, mix in 2 Tbsp sugar and melted butter.
Press into  bottom of 9-10" pie pan and chill. When rhubarb is nearly
cooked,  place remaining orange juice in bowl, sprinkle gelatin over
juice.  Let soak a few minutes. Turn cooked rhubarb into food processor
and  puree. Return to saucepan and bring to simmer. Pour rhubarb over
gelatin and stir until gelatin is completely dissolved, let cool
slightly then mix in cream and turn into crust. Chill for several
hours or overnight. Before serving, hull and halve the strawberries
and arrange over the top of rhubarb.  Summer fruits, rose-pink and
scarlet (the color that promises  resurrection after death), combine to
make a fresh and piquant  pudding similar to a cheesecake.  From:  "A
Taste of Astrology"  Posted by: Grandma Sheila (Exner)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 369
Calories From Fat: 162
Total Fat: 18.5g
Cholesterol: 51.8mg
Sodium: 45.9mg
Potassium: 618.9mg
Carbohydrates: 51.2g
Fiber: 4.9g
Sugar: 39.6g
Protein: 3.5g


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