2 teaspoons ginger root - freshly grated
8 oz cream cheese
1 cup heavy cream
Directions
You will need to get this to one out of advance - the mix holds its heat, and it is best offered cold.
Mix water, Stevia and gelatin inside a medium saucepan. Let it sit when you chop rhubarb.
Switch on burner and add rhubarb and ginger root, and produce towards the boil. Reduce heat and canopy, simmer lightly for ten minutes or until rhubard is soft. Switch off burner.
Once the rhubarb is softened, chop cream cheese into small blocks and increase rhubarb. Allow cream cheese to melt and blend into hot mixture.
Put aside to awesome - this is often hastened by setting the pan inside a large unbreakable bown of ice.
Whip the cream and fold in to the rhubarb. Spoon into serving dishes. Chill for many hrs. Garnish having a dollop of whipped cream.
Quantity of Servings: 4
Recipe posted by SparkPeople user JEZWYN.