Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Dutch: Rhubard Cream




Source of Recipe


Internet


List of Ingredients




1 pound rhubarb, cut into 1-inch pieces
1-1/2 cups water
1 cup sugar
1 teaspoon grated lemon rind
2 packages unflavored gelatin
1/2 cup heavy cream

Recipe



In a medium saucepan, combine rhubarb, 1 cup water, sugar, and lemon rind; cover and bring to a boil. Reduce heat and simmer until tender.

Sprinkle gelatin over remaining water; let stand for 5 minutes to soften. Stir into rhubarb mixture. Cook for 5 minutes, mashing rhubarb. Pour into a bowl; chill until mixture mounds.

In a medium bowl, beat cream until stiff peaks form. Fold into rhubarb until well blended. Spoon into individual dessert dishes and chill for 4 hours or until set.