Dutch Rhubarb Cream Recipe - Cooking Index
Dutch Rhubarb Cream Recipe - Cooking Index
| Xmxx58b | ||
| 1 lb | 454g / 16oz | Rhubarb* |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 1 teaspoon | 5ml | Lemon rind - grated |
| 2 | Gelatin - unflavored (envelop | |
| 1/2 cup | 118ml | Cream - whipping |
* rhubarb cut into 1 inch pieces
Combine rhubarb, 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.
Source:
Michael Lomonaco
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