Title: Rhubarb soft ice "cream"
 Categories: Fruits, Desserts
      Yield: 1 Quart
 
      1 lb Rhubarb; cut in rough
           -chunks (don't peel)
  1 1/4 c  Sugar
      1 c  ;Water
      2 tb Port, elderberry wine, or
           -red currant liqueur
      1    Egg white
 
  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.
  
                    [ The L. L. Bean Book of NEW New England Cookery ]
                              per Fred Peters Submitted By
  WARING@IMA.INFOMAIL.COM (SAM WARING)  On   11 MAY 1995 070254 -0600