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Add a photoServings: 6
Ingredients
- 4 c. Minced rhubarb
- 2 1/4 c. Sugar
- 1 env gelatin
- 1 c. Heavy cream
- 4 x Egg whites
- 1 tsp Vanilla
- 12 x Fresh strawberries Additional whipped cream
Directions
- 1. Cook the rhubarb with 1/4 c. water and 1 3/4 c. sugar in a heavy bottomed saucepan for about 10 min till soft. Strain and cook down the juice to 1/2 c.. Puree the rhubarb in a food mill or possibly a blender, or possibly put through a vegetable mill.
- 2. Soften the gelatin in 2 Tbsp. cool water, then add in to the warm rhubarb juice and stir till completely dissolved. Add in the puree.
- 3. Beat the cream till stiff.
- 4. Beat the egg whites till they begin to stiffen, then add in theremaining 1/2 c. sugar and the vanilla, continuing to beat till stiff peaks form.
- 5. Fold first the eggwhite mix into the rhubarb, then the whippedcream. Make a collar of wax paper and fit it around a 1 1/2 qt souffle mold. Refrigeratefor at least six hrs. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 67 | 17% |
| Total Fat 7.59g | 9% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 15mg | 1% |
| Potassium 228mg | 7% |
| Total Carbs 80.97g | 22% |
| Dietary Fiber 1.5g | 5% |
| Sugars 77.61g | 52% |
| Protein 1.18g | 2% |
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