Recipe - Dutch Rhubarb Cream

XMXX58B
1 pound Rhubarb*
1 One half cup Water
1 cup Sugar
1 teaspoon Lemon rind; grated
2 pack Gelatin; unflavored (envelop
One half cup Cream; whipping

* 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 One half 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 softset.

Recipe by: =20

Posted to recipeludigest by Nadia Canty wcanty@halpc.org on Mar 1, 1998