Ginger rhubarb in pastry

Yield: 1 Servings

Measure Ingredient
4 \N Puff pastry shells
⅓ cup Water
⅔ cup Sugar
1¼ pounds Rhubarb; trimmed, washed, and chopped
2 teaspoons Orange zest; grated
⅛ teaspoon Nutmeg
¼ teaspoon Ground ginger
2 cups Vanilla ice cream

Bake puff pastry shells according to package directions. Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves.

Increase heat to high. When syrup begins to boil stir in remaining ingredients, except ice cream. Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by ⅓. Pour syrup over rhubarb. Just before serving, spoon fruit mixture into baked puff pastry shells and top with ice cream.

Per serving: calories 504, fat 22.5g, 39% calories from fat, cholesterol 30mg, protein 6.7g, carbohydrates 71.8g, fiber 3.7g, sodium 245mg. Sent recipeLu 3/98

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998

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