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Rhubarb Cream Dessert

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Ingredients
  Sliced rhubarb 4 Cup (64 tbs) (Fresh)
  Water 1⁄4 Cup (4 tbs)
  Strawberry gelatin/Raspberry-flavored gelatin 3 Ounce
  Sugar 3⁄4 Cup (12 tbs)
  Frozen strawberries/Frozen raspberries 2 Cup (32 tbs) (10 Ounce Package)
  Vanilla ice cream 1 Pint (2 Cups)
Directions

In saucepan, combine rhubarb and water; bring to boil.
Cover and simmer over medium heat until rhubarb is tender, about 15 minutes.
Remove from heat.
Stir in gelatin and sugar until dissolved.
Add frozen strawberries and ice cream.
Allow to thaw stirring occasionally.
Pour into individual serving dishes.
Refrigerate until set, at least 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
4

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4.26389
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 540 Calories from Fat 122

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 8.2 g41.1%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 234.3 mg9.8%

Total Carbohydrates 101 g33.8%

Dietary Fiber 5.7 g22.8%

Sugars 88.6 g

Protein 7 g13.9%

Vitamin A 13.7% Vitamin C 104.7%

Calcium 27.9% Iron 7.4%

*Based on a 2000 Calorie diet

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Rhubarb Cream Dessert Recipe