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Ingredientes
- 1 c. Boiling water
- 3 c. Small-diced rhubarb stems
- 2 c. Sugar
- 2 env Gelatin
- 1/2 c. Cool water
- 1 c. Heavy cream whipped
- 2 Tbsp. Kirschwasser liquor
- 1 pt Strawberries washed, hulled, and quartered Powdered sugar
Direcciones
- Bring the water and sugar to a boil. Add in the rhubarb and simmer till tender. Dissolve the gelatin in cool water. Add in the gelatin to the rhubarb and stir. Cold for 10 min. Pour into individual oiled bombe molds. Refrigeratetill hard, about 3 to 4 hrs.
- Whip cream with kirsch. Unmold bombe onto an individual serving dish and garnish with a dollop of the whipped cream. Scatter berries around bombe and sprinkle with powdered sugar.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 352 | |
| Calories from Fat 66 | 19% |
| Total Fat 7.57g | 9% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 19mg | 1% |
| Potassium 102mg | 3% |
| Total Carbs 73.18g | 20% |
| Dietary Fiber 1.1g | 4% |
| Sugars 70.96g | 47% |
| Protein 0.93g | 1% |
