Tart Of Rhubarb With Strawberries And Cinnamon Ice-cream

One could successfully argue that most of the problems experienced by churches in building programs have their roots in poor planning and preparation. Poor preparation fosters a lack of unity and confidence, can ruin pastors, increase building costs, and in general, make an already difficult task much harder. Poor preparation will result in more confusion, wasted time, increased stress and effort, and at worst, cause a church split. A key part of proper planning is to first correctly understand your needs, abilities and limitations.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Desserts	6	Servings

INGREDIENTS

		cinnamon ice-cream-
1/4		Milk, 7/8 cup
1/4		Cream, 7/8 cup
4		Egg yolks
80	g	Granulated sugar, 2 7/8 oz
3	T	Ground cinnamon
		dough-
80	g	Butter, 2 7/8 oz
100	g	Granulated sugar, 3 1/2 oz
1		Egg
1	ds	Salt
1/2		Vanilla bean, scrapped
3	T	Whipping cream
1/2		Lemon, grated rind
150	g	Sifted flour, 5 1/3 oz
100	g	Ground almonds, 3 1/2 oz
		rhubarb tart-
400	g	Rhubarb, 7/8 lb
50	g	Granulated sugar, 1 3/4 oz
3	T	Water
1/4		Heavy cream, 7/8 cup
2	T	Kirsch
1		Vanilla bean, slit
4		Egg yolks
		Butter for the flan ring
		Flour for dusting
3	T	Coarse sugar
		strawberry sauce-
400	g	Strawberries, 7/8 lb
100	g	Granulated sugar, 3 1/2 oz
3	T	Water
2	T	Kirsch

INSTRUCTIONS

Cinnamon ice-cream: Beat egg yolks and sugar until light and
lemon-colored. Blend in cinnamon. In a saucepan bring milk and cream
to a boil; gradually stir in the hot liquid into the egg mixture.
Return to saucepan, over LOW HEAT beat until it thickens. Let cool.
Freeze. PASTRY DOUGH: Beat butter an sugar until smooth and creamy.
Beat egg and add salt. Stir into mixture. Ad vanilla seeds, cream and
grated lemon rind. Stir in flour and almonds. Rapidly work into a
smooth solid dough. Cover and chill for 1 hour. STRAWBERRY SAUCE:  Wash
and hull the strawberries. Place in a saucepan, add sugar,  kirsch and
water, bring to the boil. Liquidize and rub through a fin  sieve. TART:
Wash, trim and skin rhubarb, cut diagonally into slices.  Sprea the
bottom of a flat pan with sugar and place rhubard on top.  Add water
and bring to a quick boil. Let rhubarb cool. Remove the  rhubarb from
the liquid with a slotted spoon and transfer to a bowl.  Stir in cream,
kirsch, egg yolks, sugar and vanilla seeds. Blend  well. Heat the oven
to 180 oC (355 oF). Butter the flan ring ( 26 cm,  10 1/4 in), dust
with flour. Roll out th dough to a thichness of 3 mm  (1/8 in) and line
flan ring. Form a rim around the edge. Prick with a  fork, line with
aluminium foil, fill with dry beans and bake blind  for 10 minutes.
Remove beans and foil, spread the bottom wit the  rhubarb mixture. Set
in oven and bake for 15-20 minutes. Sprinkle  with coarse sugar and
continue baking for 10 minutes. Let cool.  SERVING: Cut the tart,
transfer on plates. Spoon some strawberry  sauce on one side, scoop
ice-cream and set on sauce. ~  Posted to Master Cook Recipes List,
Digest #109  Date: Wed, 05 Jun 1996 07:40:23 -0700  From: Gerald
Edgerton <jerrye@wizard.com>

A Message from our Provider:

“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1240 Calories From Fat: 419 Total Fat: 47.9g Cholesterol: 371.2mg Sodium: 579.1mg Potassium: 749.3mg Carbohydrates: 179.6g Fiber: 10.5g Sugar: 71.2g Protein: 28.1g