Saturday, August 6, 2011


4 cups fresh rhubarb, cut into 1/4-inch slices
3/4 cup sugar
1/4 cup water
1 tsp grated fresh ginger
1/2 cup whipping cream

In a medium saucepan, over medium heat, combine and cook the rhubarb, sugar, water, and ginger for 15 to 20 minutes until the rhubarb is tender. Remove from heat and allow to cool.

In a mixer bowl beat the whipping cream until soft peaks (peaks curl when beaters are lifted) form. Fold the cooled rhubarb mixture into the whipped cream. Pour into a clear tall glass bowl and refrigerate until serving time.

Yield: 6 servings.

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