Dutch Rhubarb Cream - Just Fruit Recipes

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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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