Serves: 6
Total Calories: 316
Combine rhubarb, 1 cup orange juice, sugar, and lemon rind in a medium saucepan. Cover and bring to boil lower heat and simmer until rhubarb is tender. Sprinkle gelatin over remaining 1/2 cup orange juice and let stand to soften stir into hot mixture. Cook, stirring, until gelatin is dissolved. Remove from heat. Mash rhubarb mixture with potato masher. Pour into bowl chill until slightly jelled. Beat cream until stiff fold into rhubarb until white streaks disappear. Spoon into 5-cup dish or individual sherbet dishes. Chill 2 hours or until soft-set.
This Rhubarb Cream recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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