Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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) |
| 1¼ cup | Sugar |
| 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.
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