| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
New England |
Fruits, Desserts |
1 |
Quart |
INGREDIENTS
| 1 |
lb |
Rhubarb; cut in rough chunks (don't peel) |
| 1 1/4 |
c |
Sugar |
| 1 |
c |
;Water |
| 2 |
tb |
Port, elderberry wine, or red currant liqueur |
| 1 |
|
Egg white |
|
|
[ The L. L. Bean Book of NEW New England Cookery ] |
|
|
per Fred Peters Submitted By |
INSTRUCTIONS
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.
WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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