Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 pounds rhubarb, cut into 1/2-inch slices (about 6 cups)
- 1 1/4 cups sugar
- 3/4 cup water
- 2 tablespoons lemon juice
- 2 envelopes (1 tablespoon each) unflavored gelatin
- 1 pint California strawberries, stemmed and sliced lettuce leaves
- Whole California strawberries, for garnish
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Directions
In a large saucepan over medium heat mix the rhubarb, sugar and 1/2 cup of the water. Bring to boil, reduce heat. Cook and stir about 10 minutes until rhubarb is tender. Meanwhile, combine remaining 1/4-cup water and the lemon juice in small bowl; sprinkle with gelatin to soften. Stir gelatin mixture into hot rhubarb until dissolved. Chill until slightly thickened. Fold in sliced strawberries. Pour into oiled 6-cup mold, chill until firm, at least 3 hours. Unfold onto lettuce-lined serving plate. Garnish with whole strawberries. Makes 8 servings