| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1993 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Rhubarb slices; (about 1 generous |
|
|
; pound) |
|
|
; (1/2-inch-thick) |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Water |
| 1 |
pk |
Frozen sliced sweetened strawberries; thawed (16-ounce) |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Ground nutmeg |
INSTRUCTIONS
Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to
boil. Reduce heat, cover and cook just until rhubarb is tender, about 5
minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until
cold. (Can be made 1 day head. Keep chilled.)
Makes about 3 1/2 cups.
Bon Appetit May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”