Directions:
- * Rhubarb cut into 1 inch pieces Combine rhubabr, 1 cup of water, sugar, and lemon rind in med. sized saucepan. Cover and bring to a boil. Lower heat and simmer until tender. Sprinkle gelatin over the 1/2 cup water in a 1 cup measure. Let stand for 5 minutes to soften. Stir into the hot mixture. Cook 5 minutes more, mashing the rhubarb. Pour into a bowl; chill until mixture will hold its shape when spooned. Beat cream until stiff; fold into rhubarb until no streaks remain. Spoon into individual dishes and chill for 4 hours or until soft-set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.33 Kcal (772 kJ) | ||
| Calories from fat | 33.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 13.92mg | 5% | |
| Sodium | 21.13mg | 1% | |
| Potassium | 367.84mg | 8% | |
| Total Carbs | 37.62g | 13% | |
| Sugars | 30.84g | 123% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 9.4mg | 16% | |
| Calcium | 139mg | 14% | |
| Amount Per 100 g | |||
| Calories | 69.89 Kcal (293 kJ) | ||
| Calories from fat | 12.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 6% | |
|---|---|---|---|
| Cholesterol | 5.28mg | 5% | |
| Sodium | 8.01mg | 1% | |
| Potassium | 139.47mg | 8% | |
| Total Carbs | 14.26g | 13% | |
| Sugars | 11.69g | 123% | |
| Dietary Fiber | 0.86g | 9% | |
| Protein | 0.83g | 4% | |
| Vitamin C | 3.6mg | 16% | |
| Calcium | 52.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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