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Servings:
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about
scaling
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Cook Time: |
30 minutes |
Prep Time: |
30 minutes |
Cook Method: |
simmered |
Cook Temp: |
low |
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1. Put the rhubarb in a 3- or 4-quart saucepan. Sprinkle with the first amount of sugar and add the water. Heat over medium heat until sugar melts, stirring occasionally. Lower the heat and simmer gently until rhubarb is fork tender, about 15 minutes. Let cool.
2. Pick out at least eight of the best-looking raspberries and set aside. Place the cooled, cooked rhubarb, remaining raspberries, and raspberry fruit spread in the bowl of a food processor or blender, and purée. Transfer to a large bowl and chill completely. (The fruit may be prepared as much as 24 hours in advance and refrigerated.)
3. When the purée has chilled, prepare the whipped cream. In a large bowl, combine the cream, remaining amount of sugar; and vanilla extract. Using an electric mixer, whip until stiff peaks form. Be careful not to over beat.
4. Gently fold the whipped cream into the chilled fruit purée, either completely or leaving streaks and marbling for a decorative effect. Spoon into individual dishes. Cover with plastic wrap, and chill for at least an hour before serving.
5. To serve, place a reserved raspberry or two on each dish, with a sprig of mint.
6. Tuck a butter cookie at the side of the dish, if desired. (cookie not included in nutritional analysis)
Source: Courtesy of Hannaford Fresh Magazine, July/August 2006
Nutrition Facts |
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Serving Size
(157g
)
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|
Servings Per Container
2
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| Amount Per Serving |
| Calories 250 |
Calories from Fat 160 |
| |
% Daily Value * |
| Total Fat 18g |
28% |
| Saturated Fat 11g |
55% |
| Trans Fat 0.5g |
|
| Cholesterol 65mg |
22% |
| Sodium 20mg |
1% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 3g |
12% |
| Sugars 19g |
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| Protein 2g |
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| Vitamin A 15% |
Vitamin C 20% |
| Calcium 8% |
Iron 2% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
4 oz |
Fresh rhubarb, cut, 1" chucks |
|
3 Tbs |
Sugar |
|
3/4 tsp |
Water |
|
1/2 cup |
Fresh raspberries |
|
1 1/8 tsp |
Hannaford Inspirations Two Raspberry Fruit Spread |
|
6 1/2 Tbs |
Heavy whipping cream |
|
1/4 tsp |
Vanilla extract |
|
2 pce |
Mint, fresh |
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