|2 cups||Chopped rhubarb|
|1 pint||Ripe strawberries (rinsed; hulled; sliced)|
|⅓ cup||Grand marnier|
|½ cup||Sugar (more or less to taste)|
From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
From Country Living Magazine, April 1992. The article also references The Rhubarb Cookbook (Gallimaufry Press, 616 Fourth Street, Nanaimo, B.C.
Canada V9R 1T7, $9.95)
1. 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.
2. 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.
3. 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.
4. Just before serving let ice stand at room temp for 15 minutes to soften slightly.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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