| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | New England | Desserts, Fruits | 1 | Quart |
INGREDIENTS
| 1 | lb | Rhubarb, cut in rough |
| chunks don't peel | ||
| 1 1/4 | c | Sugar |
| 1 | c | Water |
| 2 | T | Port, elderberry wine or |
| red currant liqueur | ||
| 1 | Egg white | |
| 7025 | 0600 |
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. [ The L. L. Bean Book of NEW New England Cookery ] per Fred Peters Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 985
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 65.1mg
Potassium: 61.8mg
Carbohydrates: 250.2g
Fiber: 0g
Sugar: 249.7g
Protein: 3.6g