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JulezinWI
Lumpy cream with rhubarb-raspberry sauce
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Ingredients
Directions
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Bring the rhubarb with the sugar to the boil and simmer gently on the pan in about 15 minutes without lid.
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Stir in the raspberries and let the mixture cool down until lukewarm.
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Beat the whipped cream with the lemonade syrup at the highest setting.
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Spoon the knife into glasses and crumble 1 cinnamon biscuit. Create a large spoonful of raspberry cream.
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Nutrition
275Calories
Sodium0% DV0g
Fat28% DV18g
Protein8% DV4g
Carbs7% DV21g
Fiber0% DV0g
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