INGREDIENTS

INSTRUCTIONS

Put the 6 cups chopped pink rhubarb in a saucepan and barely cover with
water. Add 1/2 teaspoon salt and cook tender. Strain and rub through a fine
sieve into a saucepan. Add sugar to taste and stir over heat for about 10
minutes or until this puree is thick. Cool to lukewarm, measure the puree
and very gradually stir into it an equal amount of good thick cream. Chili
well.
mmmmm
NOTES : Note: This is a distinctly English Dessert.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”