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Rhubarb Cream Dessert Recipe
|Sliced rhubarb||4 Cup (64 tbs) (Fresh)|
|Water||1⁄4 Cup (4 tbs)|
|Strawberry gelatin/Raspberry-flavored gelatin||3 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Frozen strawberries/Frozen raspberries||2 Cup (32 tbs) (10 Ounce Package)|
|Vanilla ice cream||1 Pint (2 Cups)|
Calories 540 Calories from Fat 122
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 52.8 mg
Sodium 234.3 mg9.8%
Total Carbohydrates 101 g33.8%
Dietary Fiber 5.7 g22.8%
Sugars 88.6 g
Protein 7 g13.9%
Vitamin A 13.7% Vitamin C 104.7%
Calcium 27.9% Iron 7.4%
*Based on a 2000 Calorie diet
Cover and simmer over medium heat until rhubarb is tender, about 15 minutes.
Remove from heat.
Stir in gelatin and sugar until dissolved.
Add frozen strawberries and ice cream.
Allow to thaw stirring occasionally.
Pour into individual serving dishes.
Refrigerate until set, at least 2 hours.