INGREDIENTS

INSTRUCTIONS

This pretty pink colour and cool, sharp taste of the rhubarb ice cream
contrasts perfectly with the dark chocolate in this striking spring
dessert. The rhubarb puree is made with only the pink part of the
stems for the colour, and, instead of poaching it on the hob, you may
prefer to roast it for about 5 minutes in a very hot oven, with sugar
to taste and orange juice to moisten.  First make the ice-cream... Heat
the milk. Beat egg yolks and caster  sugar until white and creamy. Add
1/3 of hot milk to egg yolk and  then transfer to remaining milk and
cook out by whisking continuously  over a low heat until it coats the
back of a spoon. Strain, cool,mix  in rhubarb puree and churn in ice
cream machine until set.  To serve  Use the melted chocolate to pipe
triangle or star designs onto 4  serving plates; set aside. Combine the
whipped cream, chopped apple  and rhubarb pieces, folding together
gently. Taste for sweetness and  add extra caster sugar if necessary.
Fill the chocolate cups with  this mixture and set a scoop of the
rhubarb ice cream on top. Set  inside the piped chocolate design and
decorate in any desired way - a  single strawberry fan might be all
that is required - and lightly  spoon around some of the remaining
rhubarb juice. Serve with crisp  biscuits such as almond cookies.
http://irishfood.com/recipes/index.html  Posted to recipelu-digest
Volume 01 Number 231 by "Maria M. Schaefer"  <mariam@startext.net> on
Nov 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2380
Calories From Fat: 1282
Total Fat: 150.3g
Cholesterol: 1626.5mg
Sodium: 426.5mg
Potassium: 1064.6mg
Carbohydrates: 245.6g
Fiber: 16.8g
Sugar: 86.4g
Protein: 45.3g