Directions:
- Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
- Add rhubarb.
- Simmer uncovered until rhubarb is tender, about 10 minutes.
- Mix 1/4 cup water and the cornstarch; stir into rhubarb.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in vanilla extract.
- Pour into serving bowl or dessert dishes. Cover and refrigerate.
- Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
- Pipe through decorators' tube or spoon onto pudding.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.48 Kcal (885 kJ) | ||
| Calories from fat | 55.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Cholesterol | 22.2mg | 7% | |
| Sodium | 13.6mg | 1% | |
| Potassium | 347.14mg | 7% | |
| Total Carbs | 39.16g | 13% | |
| Sugars | 30.38g | 122% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 9.3mg | 15% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 85.99 Kcal (360 kJ) | ||
| Calories from fat | 22.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 10% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 7% | |
| Sodium | 5.53mg | 1% | |
| Potassium | 141.15mg | 7% | |
| Total Carbs | 15.92g | 13% | |
| Sugars | 12.35g | 122% | |
| Dietary Fiber | 0.94g | 9% | |
| Protein | 0.62g | 3% | |
| Vitamin C | 3.8mg | 15% | |
| Calcium | 48.6mg | 12% | |
* 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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