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. Swirl the cooled rhubarb mixture into the whipped cream. Spoon into a clear tall glass bowl or individual dessert glasses and refrigerate until serving time.
Yield: 6 servings.
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. Swirl the cooled rhubarb mixture into the whipped cream. Spoon into a clear tall glass bowl or individual dessert glasses and refrigerate until serving time.
Yield: 6 servings.
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