Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1 c Boiling water
3 c Small-diced rhubarb stems
2 c Sugar
2 Envelopes Gelatin
1/2 c Cold water
1 c Heavy cream; whipped
2 tb Kirschwasser liquor
1 pt Strawberries; washed, hulled, and quartered
Bring the water and sugar to a boil. Add the rhubarb and simmer until
tender. Dissolve the gelatin in cold water. Add the gelatin to the rhubarb
and stir. Cool for 10 minutes. Pour into individual oiled bombe molds.
Chill until firm, about 3 to 4 hours. Whip cream with kirsch. Unmold bombe
onto an individual serving dish and garnish with a dollop of the whipped
cream. Scatter berries around bombe and sprinkle with powdered sugar. This
recipe yields 6 to 8 servings.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.