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This won Judges Choice Appearance Award at our 2013 Rhubarb Baking Contest!
In 2 quart saucepan add enough water to come 1 inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat till gelatin dissolves. Immediately whisk hot gelatin mixture into rhubarb mixture. Cool and chill in fridge: 1 ½ cup cold heavy cream & 1 ½ tsp. pure vanilla extract. Beat in mixer bowl till soft peaks. Add this to rhubarb mix. Before adding cream you can take some of the mix out and then layer it in your parfaits to have different colors (can add red coloring).
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538