Strawberry-rhubarb Ice – We Love God!

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
		Dessert	8	Servings

INGREDIENTS

2	c	Chopped rhubarb
1	pt	Ripe strawberries, rinsed
		hulled sliced
1/3	c	Grand marnier
1/2	c	Sugar, more or less to
		taste
1992		e article also references The Rhubarb Cookbook, Gallimaufry

INSTRUCTIONS

From: dan@clark.net (Dan Eisenreich) (COLLECTION)  Date: 4 May 1994
02:46:47 GMT From Country Living Magazine, April  Press, 616 Fourth
Street, Nanaimo, B.C. Canada V9R 1T7, $9.95)  In a 3 quart saucepan
combine all ingredients. Heat mixture to  boiling over medium heat
stirring occasionally. Continue to cook  until mixture bubbles and
thickens - abt 10 min. Remove mixture from  heat and cool to room temp.
Puree mixture in food processor with  chopping blade (or in blender).
Pour into container of ice-cream make  and process into ice following
manufacturers directions. Transfer to  freezer container and freeze.
Without an ice-cream maker, pour  mixture into an 8 inch square metal
pan. Cover with plastic wrap.  Freeze mixture until firm. Break mixture
into 1 inch chunks. Process  frozen chunks in food processor (chopping
blade) until smooth and  fluffy. Put back in freezer until serving
time. Just before serving  let ice stand at room temp for 15 minutes to
soften slightly.  REC.FOOD.RECIPES ARCHIVES  /FRUIT  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 2.2mg Potassium: 243.8mg Carbohydrates: 12.9g Fiber: 2.6g Sugar: 5.3g Protein: <1g