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| 6 Tasse | Whipping cream, half and half, or light cream (whipping preferred) |
| 1 Tasse | sugar |
| 2 Teelöffel | vanilla |
| 3 Tasse | Rosy Rhubarb Sauce (recipe to follow) |
| 1 1/4 Tasse | Sugar (up to 1-1/2) |
| 1 Esslöffel | water |
| 1 Esslöffel | orange peel finely shredded |
| 6 Tasse | Rhubarb sliced 1/2 inch thick |
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Sharon Nardo requested rhubarb recipes from the June 1966 issue of Midwest Living Magazine. I knew there was a reason I saved these magazines! In truth though our family collects rhubarb recipes, so here they are.
In saucepan, heat whipping cream over medium heat till bubbles begin to appear around edge of the pan. Slowly pour in sugar; cook and stir for 2 to 3 minutes or till sugar is dissolved. Immediately place pan in a pan of ice water. Cool to room temperature. Stir in vanilla. Transfer mixture to a large bowl. Cover and chill for 4 to 24 hours.
Stir Rosy Rhubarb Sauce into cream mixture. Transfer mixture to a 1 gallon ice cream freezer. Freeze according to manufacturer's directions. Makes 3 quarts ice cream.
Rosy Rhubarb Sauce: In a saucepan, mix sugar, water and orange peel. Bring to boiling. Add rhubarb slices. Reduce heat. Simmer uncovered, for about 8 minutes or till rhubarb is tender and mixture is thickened, stirring as necessary to prevent sticking. Cool; chill. Makes 3 1/2 cups. Posted to Eat-L Digest 19 Mar 97 by Patricia A Burns <pburns1@Juno.Com> on Mar 20,
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