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Rhubarb Fluff Recipe
|Cut up rhubarb||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 597 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 486.1 mg20.3%
Total Carbohydrates 124 g41.3%
Dietary Fiber 9.2 g36.8%
Sugars 106.3 g
Protein 30 g59.8%
Vitamin A 9.9% Vitamin C 78.6%
Calcium 43.9% Iron 7.6%
*Based on a 2000 Calorie diet
Remove from heat.
Soak gelatin in cold water 5 minutes.
Add to hot rhubarb along with 1/2 cup sugar, lemon rind and lemon juice.
Stir until gelatin and sugar are dissolved.
Set in ice water and chill until beginning to thicken.
Beat with rotary beater until fluffy.
Beat egg whites and salt until foamy.
Add remaining 1/2 cup sugar gradually and continue beating until stiff and glossy.
Fold into rhubarb mixture.
Spoon into serving dishes and chill well.