Ginger Rhubarb In Pastry

We must never forget that even in heaven only God is immutable or unchanging. We are ever subject to greater transformation and improvement. But it is always a change from one stage of glory and knowledge and holiness to the next higher stage of glory and knowledge and holiness. It is one thing to be free of imperfection, but another to experience perfection perfectly. We will be perfect in heaven from the first moment we arrive in that we will be free from defect, free from sin, free from moral corruption and selfishness. But that perfection is finite, because we are finite. It is always subject to expansion. There is change, but always for the better!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Orange/lemo, Puff pastry, Recipelu se, Rhubarb, Spices	1	Servings

INGREDIENTS

4		Puff pastry shells
1/3	c	Water
2/3	c	Sugar
1 1/4	lb	Rhubarb, trimmed washed
		and chopped
2	t	Orange zest, grated
1/8	t	Nutmeg
1/4	t	Ground ginger
2	c	Vanilla ice cream

INSTRUCTIONS

Bake puff pastry shells according to package directions. Combine  water
and sugar in a heavy saucepan over medium low heat. Stir until  sugar
dissolves. Increase heat to high. When syrup begins to boil  stir in
remaining ingredients, except ice cream. Reduce heat to low  and simmer
20-25 minutes or until rhubarb is tender. Transfer rhubarb  to a bowl
with a slotted spoon. Increase heat to high and boil syrup  10 minutes
or until syrup is reduced by 1/3. Pour syrup over rhubarb.  Just before
serving, spoon fruit mixture into baked puff pastry  shells and top
with ice cream.  Per serving: calories 504, fat 22.5g, 39% calories
from fat,  cholesterol 30mg, protein 6.7g, carbohydrates 71.8g, fiber
3.7g,  sodium 245mg. Sent recipeLu 3/98 Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Mar 13, 1998

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