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1995-09-27
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930b
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26 lines
Newsgroups: rec.food.recipes
From: Sue Cummings <sec@cyberport.net>
Subject: Rhubarb Fool
Message-ID: <Pine.BSD/.3.91.950504103435.29054A-100000@cpmt2.cyberport.net>
Date: Wed, 10 May 1995 21:54:24 GMT
This is definitely not pie:
Rhubarb Fool
1 cinnamon stick 3 whole cloves
12" lemon zest (the peel, sliced thin in a strip)
2 1/4 pounds rhubarb (8 cups chopped)
1 1/4 cup sugar 2 cups vanilla flavor yogurt
1/2 cup whipping cream
Cinnamon and cloves are supposed to be tied up in a bag an cooked with
the rhubarb but I just threw them in. Cook rhubarb, sugar & spices 6 to
8 minutes. Drain yogurt about 45 minutes. You can do this in a muslin
bag in a colander. Whip cream, fold into yogurt. Place in serving
bowls. Swirl in cooked rhubarb. You can add a few drops of red food
color if the rhubarb is not pink enough.
I don't know where this recipe came from.