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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another filling idea for your pastry. As Emeril stipulates kick it up a notch , and why not. Ingredients:
1 lb rhubarb |
1 1/2 cup water |
1 cup sugar |
1 tsp lemon rind, grated |
2 pkt gelatin, unflavored (envelop |
1/2 cup cream, whipping |
Directions:
1. * 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.
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