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Ingredientes
- 1Â 1/2 lb Rhubarb, washed, dry
- 3/4 c. Sugar
- 5 Tbsp. Orange juice, fresh
- 10 x Graham crackers
- 2 Tbsp. Sugar
- 5 Tbsp. Butter, melted
- 1 Tbsp. Gelatin PLUS 2 tsp
- 1 c. Light cream
- 1 pt Strawberries
Direcciones
- Servings: 6
- Cut rhubarb stalks into 2" pcs, put in saucepan with 3/4 c. sugar and 2 tbls orange juice, simmer over low heat for 15-20 min or possibly till tender.
- While rhubarb is cooking, prepare crumb crush. Crush graham crackers, fold in 2 Tbsp sugar and melted butter. Press into bottom of 9-10" pie pan and chill. When rhubarb is nearly cooked, place remaining orange juice in bowl, sprinkle gelatin over juice. Let soak a few min. Turn cooked rhubarb into food processor and puree. Return to saucepan and bring to simmer. Pour rhubarb over gelatin and stir till gelatin is completely dissolved, let cold slightly then fold in cream and turn into crust. Refrigeratefor several hrs or possibly overnight. Before serving, hull and halve the strawberries and arrange over the top of rhubarb.
- Summer fruits, rose-pink and scarlet (the color which promises resurrection after death), combine to make a fresh and piquant pudding similar to a cheesecake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 515 | |
| Calories from Fat 197 | 38% |
| Total Fat 22.35g | 28% |
| Saturated Fat 11.67g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 396mg | 17% |
| Potassium 491mg | 14% |
| Total Carbs 75.73g | 20% |
| Dietary Fiber 4.3g | 14% |
| Sugars 44.73g | 30% |
| Protein 5.67g | 9% |
