Rhubarb soft ice \"cream\"

1 Quart

Ingredients

Quantity Ingredient
1 pounds Rhubarb; cut in rough chunks (don't peel)
1¼ cup Sugar
1 cup ;Water
2 tablespoons Port, elderberry wine, or red currant liqueur
1 Egg white
[ The L. L. Bean Book of NEW New England Cookery ]
per Fred Peters Submitted By

Directions

Boil the rhubarb, sugar, and water together until the rhubarb is soft, about 10 minutes. Puree in a food processor or blender, then blend in the wine and egg white. Allow to cool, then freeze the mixture in an ice cream freezer according to the manufacturers directions.

WARING@... (SAM WARING) On 11 MAY 1995 070254 -0600

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