Rhubarb Ring With Strawberries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | c | Pink rhubarb |
| 2 | c | Sugar |
| 1 | c | Boiling water |
| 2 | Envelopes unflavored gelatin | |
| 1/2 | c | Cold water |
| 2 | c | Strawberries |
| 1/4 | c | Powdered sugar |
| Whipped cream or vanilla | ||
| custard sauce |
INSTRUCTIONS
Cut rhubarb unpeeled in 10-inch pieces and cook gently with the sugar and water until tender. Soak 2 envelopes gelatin in the 1/2 cup cold water, then add to hot rhubarb and stir until dissolved. Pour into large ring mold. Cool and set in refrigerator. When ready to serve, unmold onto round platter and fill center with berries that have been mixed with the powdered sugar. Serve with it either whipped cream (not too stiff) flavored with sugar and vanilla or a thin vanilla custard. Or you may use rum flavoring instead of vanilla. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1839
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.7mg
Potassium: 476.5mg
Carbohydrates: 473.3g
Fiber: 6.1g
Sugar: 464g
Protein: 2g