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CATEGORY CUISINE TAG YIELD
Dessert 8 Servings

INGREDIENTS

2 c Chopped rhubarb
1 pt Ripe strawberries, rinsed
hulled sliced
1/3 c Grand marnier
1/2 c Sugar, more or less to
taste
1992 e article also references The Rhubarb Cookbook, Gallimaufry

INSTRUCTIONS

From: dan@clark.net (Dan Eisenreich) (COLLECTION)  Date: 4 May 1994
02:46:47 GMT From Country Living Magazine, April  Press, 616 Fourth
Street, Nanaimo, B.C. Canada V9R 1T7, $9.95)  In a 3 quart saucepan
combine all ingredients. Heat mixture to  boiling over medium heat
stirring occasionally. Continue to cook  until mixture bubbles and
thickens - abt 10 min. Remove mixture from  heat and cool to room temp.
Puree mixture in food processor with  chopping blade (or in blender).
Pour into container of ice-cream make  and process into ice following
manufacturers directions. Transfer to  freezer container and freeze.
Without an ice-cream maker, pour  mixture into an 8 inch square metal
pan. Cover with plastic wrap.  Freeze mixture until firm. Break mixture
into 1 inch chunks. Process  frozen chunks in food processor (chopping
blade) until smooth and  fluffy. Put back in freezer until serving
time. Just before serving  let ice stand at room temp for 15 minutes to
soften slightly.  REC.FOOD.RECIPES ARCHIVES  /FRUIT  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 76
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 243.8mg
Carbohydrates: 12.9g
Fiber: 2.6g
Sugar: 5.3g
Protein: <1g


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