Rhubarb Pudding Recipe
Ingredients
| Rhubarb | 1 Pound | |
| Water | 3 Cup (48 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Lemon peel strip | 1 | |
| Unflavored gelatin | 2 Tablespoon (2 Package) | |
| White wine | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1847 Calories from Fat 8
% Daily Value*
Total Fat 0.97 g1.5%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 83.6 mg3.5%
Total Carbohydrates 425 g141.7%
Dietary Fiber 9.2 g36.9%
Sugars 406.2 g
Protein 30 g60%
Vitamin A 9.4% Vitamin C 82%
Calcium 43.5% Iron 9.9%
*Based on a 2000 Calorie diet
Directions
Remove lemon peel and strain.
Reserve the rhubarb.
Dissolve gelatin in the liquid.
Cool 2 minutes, then add the white wine and rhubarb.
Chill until set.
Chef
