| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains | New England | Fruits, Desserts | 1 | Quart |
INGREDIENTS
| 1 | lb | Rhubarb; cut in rough chunks (don't peel) |
| 1 1/4 | c | Sugar |
| 1 | c | ;Water |
| 2 | tb | Port, elderberry wine, or red currant liqueur |
| 1 | Egg white | |
| [ The L. L. Bean Book of NEW New England Cookery ] | ||
| per Fred Peters Submitted By |
INSTRUCTIONS
Boil the rhubarb, sugar, and water together until the rhubarb is soft, about 10 minutes. Puree in a food processor or blender, then blend in the wine and egg white. Allow to cool, then freeze the mixture in an ice cream freezer according to the manufacturers directions. [email protected] (SAM WARING) On 11 MAY 1995 070254 -0600 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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