1/2 lb rhubarb cut into 1 inch
1 pieces (about 2 cups)
1/4 cup water
2 cup half and half
3 eggs beaten
1 1/4 cup sugar
1 cup whipping cream
1 tsp orange peel grated
3 drop red food coloring
A Recipe for
Frozen Rhubarb Custard
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This Recipe for Frozen Rhubarb Custard is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Clementine Paddleford |
This is a recipe for Frozen Rhubarb Custard from the recipe cookbook of Recipes-to-go (Dessert)
The way you cut your meat reflects the way you live. |
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Other things are just food. But chocolate's chocolate. |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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All sorrows are less with bread. |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
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In a medium saucepan, combine rhubarb and water; cover and simmer
until tender, 5 to 10 minutes. Puree in blender or food processor;
set aside. In a medium saucepan, combine half and half, eggs and
sugar. Cook and stir over low heat until mixture thickens and coats a
metal spoon. Stir in pureed rhubarb, whipping cream, orange peel and
food coloring. Pour into canister. Freeze in ice cream maker
according to manufacturer's directions. Makes about 6 cups.
Serves: 6
Frozen Rhubarb Custard Recipe brought to you by Recipes To-Go