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.
