INGREDIENTS

INSTRUCTIONS

Recipe by: John Ash, Cooking Right, TVFN Preparation Time: 1:00 In a
non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract
and the water. Bring to a boil over high heat, reduce the heat to a simmer
and cook for 20 minutes. The rhubarb should be very tender and falling
apart. Carefully transfer the rhubarb to a food processor or blende and
puree until smooth. You may need to do this in batches and begin by pulsing
or flicking the on and off switch of the blender. Transfer the rhubarb
puree to a bowl.
Add the strawberries and orange juice to the processor or blender and pulse
or blend until smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. This may be done overnight
Freeze the mixture in an ice cream maker according to the manufacturer's
directions. Add the mint while the mixture is freezing. Store in an airtigh
container in the freezer for at least four hours or overnight before using.
Yields 16 servings
Posted to Master Cook Recipes List, Digest #109
Date: Wed, 5 Jun 1996 12:24:41 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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