Ginger-rhubarb Parfaits

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
		Desserts	4	Servings

INGREDIENTS

3	c	Chopped fresh rhubarb or
12	oz	Frozen-chopped rhubarb, 1
		bag thawed
3/4	c	Firmly packed brown sugar
1/4	c	Orange juice
2	T	Chopped crystallized ginger
2	c	Vanilla nonfat frozen yogurt
		Fresh mint sprigs
		optional
		Slivered crystallized
		ginger optional

INSTRUCTIONS

Combine the first 4 ingredients in a medium saucepan, and stir well.
Bring to a boil over medium-high heat; reduce heat, and simmer,
uncovered, 4 minutes or until rhubarb is tender.  Place rhubarb mixture
in food processor, and process until smooth;  chill. Yield: 4 servings.
Per serving: 315 Calories; 0g Fat (1% calories from fat); 7g Protein;
69g Carbohydrate; 6mg Cholesterol; 98mg Sodium  Serving Ideas : Garnish
with mint and crystallized ginger, if desired.  NOTES : Layer with the
frozen yogurt in parfait glasses.  Recipe by: Cooking Light, March
1995, page 159  Posted to MC-Recipe Digest V1 #407 by igor@digex.net on
Jan 28, 1997.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”