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Dutch Rhubarb Cream
1 lb Rhubarb*
1 1/2 c Water
1 c Sugar
1 ts Lemon rind; grated
2 pk Gelatin; unflavored (envelop
1/2 c Cream; whipping
* rhubarb cut into 1 inch pieces Combine rhubabr, 1 cup of water, sugar,
and lemon rind in med. sized saucepan. Cover and bring to a boil. Lower
heat and simmer until tender. Sprinkle gelatin over the 1/2 cup water in a
1 cup measure. Let stand for 5 minutes to soften. Stir into the hot
mixture. Cook 5 minutes more, mashing the rhubarb. Pour into a bowl; chill
until mixture will hold its shape when spooned. Beat cream until stiff;
fold into rhubarb until no streaks remain. Spoon into individual dishes and
chill for 4 hours or until soft-set.
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