Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Low fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh rhubarb
1 Orange -- juice and rind of
Sugar to taste
1 sachet Gelatin
Cream substitute of some
- sort: yogurt, fromage frais,
- evaporated milk,
- whatever
Stew the rhubarb with the orange rind/juice, sugar,
and as little water as you can get away with. Melt in
the gelatin (if you are vegetarian or vegan, use
another gelling agent), and then put through food
processor to make puree. Add the cream substitute - I
would use fromage frais, but yogurt is fine, or you
might like whisked evaporated milk, if you like the
taste. Then refrigerate until set.
If, like me, the mere thought of rhubarb sets your
teeth on edge (it's one of the very few things I
really can't eat!), then use a different fruit -
gooseberries, perhaps, or dried apricots.
Gooseberries are nicest if stewed with elderflowers,
if you can get them, and dried apricots don't need any
help. I've not quoted quantities for the sugar,
because it depends on your taste.
