| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Rhubarb, washed, dried |
| 3/4 |
c |
Sugar |
| 5 |
tb |
Orange juice, fresh |
| 10 |
|
Graham crackers |
| 2 |
tb |
Sugar |
| 5 |
tb |
Butter, melted |
| 1 |
tb |
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
A Message from our Provider:
“Famous last words: I’ll get right with God later”