From: email@example.com (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT from "Lori cooks light and easy (TLC)", untested THE SAUCE: Cook the rhubarb, water and sugar to a sauce, about 10 minutes, then add cornstarch dissolved in water and cook that until thick, about 5 minutes. Add red food coloring (if you like). Cook until tender and then cool THE CUSTARD: Whisk the egg yolks. Wisk in sugar, cornstarch, salt and milk. Cook over low heat until thick, about 5-10 minutes. Add butter and vanilla. Top with wax paper to prevent skin formation and let cool completely. THE CAKE: make a 10" sponge cake using your favorite recipe. Bake in a pan. Cut into 0.5" cubes. FINAL ASSEMBLY: throw 1/2 of the sponge cake cubes into your triffel bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finaly end with custard, rhubarb. Top the whole thing with whipped cream. OPTIONS: Use ANY custard recipe you like, and any Rhubard sauce recipe you like. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 29 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 107.5mg||33 %|
|Sodium 12.2mg||0 %|
|Potassium 16.3mg||0 %|
|Total Carbohydrate 151.3g||45 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 151.3g|
|Protein 1.4g||2 %|
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Calories per serving: 621
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