Rhubarb Soft Ice "cream" Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
1 lbs: Rhubarb, cut in rough chunks (dont peel)
1 1/4 cup: Sugar,
1 cup: , Water
2 tbsp: Port, elderberry wine, or red currant liqueur
1: Egg white,
Directions:
Boil the rhubarb, sugar, and water together until the rhubarb is soft,
about 10 minutes. Puree in a food processor or blender, then blend
in the wine and egg white. Allow to cool, then freeze the mixture in
an ice cream freezer according to the manufacturers directions.
[ The L. L. Bean Book of NEW New England Cookery ]
per Fred Peters Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
Source from luhu.jp
about 10 minutes. Puree in a food processor or blender, then blend
in the wine and egg white. Allow to cool, then freeze the mixture in
an ice cream freezer according to the manufacturers directions.
[ The L. L. Bean Book of NEW New England Cookery ]
per Fred Peters Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
Source from luhu.jp