Dutch Rhubarb Cream
From hopscotch 14 years agoIngredients
- 1 lb Rhubarb* shopping list
- 1 1/2 cup water shopping list
- 1 cup sugar shopping list
- 1 tsp lemon rind, grated shopping list
- 2 pkt gelatin, unflavored (envelop shopping list
- 1/2 cup Cream, whipping shopping list
How to make it
- * 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.
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