| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | Stick cinnamon | |
| 3 | Whole cloves | |
| 12 | Inches lemon zest (the peel; sliced thin in a strip) | |
| 2 1/4 | lb | Rhubarb (8 cups chopped) |
| 1 1/4 | c | Sugar |
| 2 | c | Vanilla flavor yogurt |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
From: Sue Cummings <[email protected]> Date: Wed, 10 May 1995 21:54:24 GMT This is definitely not pie: Cinnamon and cloves are supposed to be tied up in a bag an cooked with the rhubarb but I just threw them in. Cook rhubarb, sugar & spices 6 to 8 minutes. Drain yogurt about 45 minutes. You can do this in a muslin bag in a colander. Whip cream, fold into yogurt. Place in serving bowls. Swirl in cooked rhubarb. You can add a few drops of red food color if the rhubarb is not pink enough. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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