| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Norwegian |
New text im |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Rhubarb |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 3 |
tb |
Cornstarch |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and
sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a
little cold water to make a smooth stiff paste. Stirring constantly, add
to rhubarb and cook for 5 minutes, or until thick and clear. Pour into
glass serving dish. Whip cream until frothy, add sugar and vanilla and
whip until stiff. Pipe through pastry tube in decorative swirls on compote
or cover top with spoonfuls of whipped cream. If you prefer to serve
without whipped cream, you could serve with a little milk poured on each
portion.
Posted to Master Cook Recipes List, Digest #109
Date: Wed, 05 Jun 1996 07:40:39 -0700
From: Gerald Edgerton <jerrye@wizard.com>
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”