Directions:
- In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
- Bring to a boil.
- Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
- Strain; return to the pan and set aside.
- In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
- Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
- Strain; add to rhubarb mixture.
- Stir in softened gelatin.
- Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
- In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
- Fold into rhubarb mixture.
- Spoon into dessert glasses or bowls.
- Cover and refrigerate for 4 hours or overnight.
- Note: Prep time does not include chilling time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.31 Kcal (876 kJ) | ||
| Calories from fat | 77.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 30.83mg | 10% | |
| Sodium | 12.78mg | 1% | |
| Potassium | 177.37mg | 4% | |
| Total Carbs | 33.68g | 11% | |
| Sugars | 25.85g | 103% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 0.3mg | 2% | |
| Calcium | 228mg | 23% | |
| Amount Per 100 g | |||
| Calories | 85.69 Kcal (359 kJ) | ||
| Calories from fat | 31.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 13% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 10% | |
| Sodium | 5.23mg | 1% | |
| Potassium | 72.62mg | 4% | |
| Total Carbs | 13.79g | 11% | |
| Sugars | 10.58g | 103% | |
| Dietary Fiber | 1.72g | 17% | |
| Protein | 0.75g | 4% | |
| Vitamin C | 5.9mg | 24% | |
| Iron | 0.1mg | 2% | |
| Calcium | 93.3mg | 23% | |
* 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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