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Rabarbar pudding (Rhubarb Pudding)

Ingredients

• 1 lb rhubarb
• 3 cups water
• 2 cups sugar
• 1 strip lemon peel
• 2 packages unflavored gelatin
• 1/2 cup white wine
• whipped cream

Instructions

• Cut the rhubarb into 1" pieces and poach 20-25 minutes in the 3 cups of water, 2 cups of sugar and lemon peel.
• Remove lemon peel and strain.
• Reserve the rhubarb.
• Dissolve the gelatin in the liquid.
• Cool two minutes, then add the white wine and rhubarb.
• Chill until set.
• Serve cold.
• Decorate with whipped cream.

Printer-friendly copies:

• Rabarbar pudding 4×6 card
• Rabarbar pudding full page
• Rabarbar pudding 3×5 card