Try this Rhubarb Cream Pie #1 recipe, or contribute your own.
Suggest a better descriptionFrom: dan@clark.net (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT First make a graham-cracker crust, and set it out to cool. Heat rhubarb, honey, orange zest and water over stove until rhubarb gives off its water and gets soft. Taste often to judge honey amount. (You might want to make it a little on the sweet side, because the cream will dilute it somewhat.) Meanwhile, whip the cream. Sprinkle gelatin over rhubarb mixture and stir until it is dissolved. Remove pot from stove and put base in a larger pot of ice water. Stir occasionally until you can feel the mixture just beginning to thicken. Immediately remove the pot from the ice water and fold in the whipped cream. Pour filling into prepared crust. Refrigerate for an hour or so, and then devour. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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