Rhubarb Cream

Serves: 6
Total Calories: 316


1 pound rhubarb cut in 1-inch pieces
1 1/2 cups orange juice concentrate
1 cup sugar
1 teaspoon lemon peel grated
1 1/2 teaspoons unflavored jello
1/2 cup cream


Combine rhubarb, 1 cup orange juice, sugar, and lemon rind in a medium saucepan. Cover and bring to boil lower heat and simmer until rhubarb is tender. Sprinkle gelatin over remaining 1/2 cup orange juice and let stand to soften stir into hot mixture. Cook, stirring, until gelatin is dissolved. Remove from heat. Mash rhubarb mixture with potato masher. Pour into bowl chill until slightly jelled. Beat cream until stiff fold into rhubarb until white streaks disappear. Spoon into 5-cup dish or individual sherbet dishes. Chill 2 hours or until soft-set.

Nutritional Facts:

Serves: 6
Total Calories: 316
Calories from Fat: 60

This Rhubarb Cream recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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