| 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 <sec@cyberport.net>
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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