1)In a medium sized pot, combine the rhubarb, sugar, water and grated orange rind. On low heat, cook together until the rhubarb softens, about 10 minutes. Cool and drain the liquid - reserviing 1/4cup.
2). Place the rhubarb and reserved juice in a food processor or blender and puree until smooth.
3). Whip the cream until it holds its shape. Fold into the rhubarb puree. Spoon into glass dishes and chill before serving.
Taste the rhubarb before adding the whipping cream, in case it needs extra sugar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (94%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 20.6mg||6 %|
|Sodium 10470.7mg||361 %|
|Potassium 16.6mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 0.3g||0 %|
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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: 53
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