Yield: 8 Servings
|1 \N||Stick cinnamon|
|3 \N||Whole cloves|
|12 \N||Inches lemon zest (the peel; sliced thin in a strip)|
|2¼ pounds||Rhubarb (8 cups chopped)|
|2 cups||Vanilla flavor yogurt|
|½ cup||Whipping cream|
From: Sue Cummings <sec@...>
Date: Wed, 10 May 1995 21:54:24 GMT This is definitely not pie: 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .