| 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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