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Sherried Rhubarb Recipe
|Strawberry banana jello||3 Ounce (1 package)|
|Water||3⁄4 Cup (12 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Rhubarb||1⁄2 Cup (8 tbs), sweetened|
|Sweetened rhubarb sauce||1⁄2 Cup (8 tbs), drained|
|Lemon juice||2 Teaspoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||4 Tablespoon|
Calories 128 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 6.6 mg2.2%
Sodium 122.8 mg5.1%
Total Carbohydrates 26 g8.7%
Dietary Fiber 0.66 g2.7%
Sugars 18.2 g
Protein 2 g3.3%
Vitamin A 1.9% Vitamin C 91.8%
Calcium 4.7% Iron 0.45%
*Based on a 2000 Calorie diet
1) In a bowl, dissolve the jello in the boiling water.
2) Stir in the rhubarb, lemon juice and sherry, blend well.
3) In the individual molds, pour the mixture and refrigerate until firm.
4) Unmold on individual serving plates, top with a scoop of ice cream and serve immediately.