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Dutch Rhubarb Cream

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Description Edit

Ingredients Edit

Directions Edit

  1. Combine rhubarb, 1 cup of water, Sugar, and lemon rind in med. sized saucepan.
  2. Cover and bring to a boil.
  3. Lower heat and simmer until tender.
  4. Sprinkle gelatin over the 1/2 cup water in a 1 cup measure.
  5. Let stand for 5 minutes to soften.
  6. Stir into the hot mixture.
  7. Cook 5 minutes more, mashing the rhubarb.
  8. Pour into a bowl; chill until mixture will hold its shape when spooned.
  9. Beat cream until stiff; fold into rhubarb until no streaks remain.
  10. Spoon into individual dishes and chill for 4 hours or until soft-set.

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