Cut rhubarb unpeeled in 10-inch pieces and cook gently with the sugar and water until tender. Soak 2 envelopes gelatin in the 1/2 cup cold water, then add to hot rhubarb and stir until dissolved. Pour into large ring mold. Cool and set in refrigerator. When ready to serve, unmold onto round platter and fill center with berries that have been mixed with the powdered sugar. Serve with it either whipped cream (not too stiff) flavored with sugar and vanilla or a thin vanilla custard. Or you may use rum flavoring instead of vanilla. Posted to recipelu-digest by firstname.lastname@example.org (Nadia I Canty) on Mar 12, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1688g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 533.6mg||14 %|
|Total Carbohydrate 1232.7g||363 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 1226.1g|
|Protein 2.2g||3 %|
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: 4779
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!