| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Baltimore |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh rhubarb; trimmed and cut into 1/2" pieces |
| 1 |
tb |
Finely chopped candied ginger (up to) |
| 1/2 |
c |
Honey (to taste) |
| 1/3 |
c |
Apple cider; ginger beer or water |
| 2 |
|
Strips lemon zest |
|
|
Whipped cream and mint sprigs for garnish (optional) |
INSTRUCTIONS
From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
(from Sunday, April 24, 1994, Baltimore Sun)
Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover and
cook over medium heat until rhubarb is tender (6-8 minutes). Cook it long
enough to soften it but not so long that it falls apart. Stir occasionally
while cooking. Add sweetening to taste. Cool to room temp, then
refridgerate until ready to serve. Serve topped with whipped cream and
sprigs of fresh mint.
NOTE: I am assuming the amount of honey, the recipe called for "1/4 to 1/2"
with no unit of measure--Glen.
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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