Directions:
- Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
- Until the rhubarb is soft.
- Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
- Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
- Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
- Combine the purée with the remaining cooked rhubarb mixture.
- Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
- ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
- Mallards Restaurant at Arrowwood in.
- Rye Brook, N.Y.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.89 Kcal (707 kJ) | ||
| Calories from fat | 80.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 14.04mg | 1% | |
| Potassium | 206.49mg | 4% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 18.83g | 75% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 0.3mg | 1% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.73 Kcal (577 kJ) | ||
| Calories from fat | 65.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 14% | |
|---|---|---|---|
| Cholesterol | 26.81mg | 11% | |
| Sodium | 11.45mg | 1% | |
| Potassium | 168.39mg | 4% | |
| Total Carbs | 18.45g | 8% | |
| Sugars | 15.36g | 75% | |
| Dietary Fiber | 1.34g | 7% | |
| Protein | 1.17g | 3% | |
| Vitamin C | 12.4mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 54.9mg | 7% | |
* 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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