Recipe - Ginger-Rhubarb Parfaits

3 cup Chopped fresh rhubarb or
12 ounce Frozenchopped rhubarb, (1
bag) thawed
Three fourths cup Firmly packed brown sugar
One fourth cup Orange juice
2 tablespoon Chopped crystallized ginger
2 cup Vanilla nonfat frozen yogurt
Fresh mint sprigs,
(optional)
Slivered crystallized
ginger, (optional)

Combine the first 4 ingredients in a medium saucepan, and stir well. Bring
to a boil over mediumhigh heat; reduce heat, and simmer, uncovered, 4
minutes or until rhubarb is tender.

Place rhubarb mixture in food processor, and process until smooth; chill.
Yield: 4 servings.

Per serving: 315 Calories; 0g Fat (1% calories from fat); 7g Protein; 69g
Carbohydrate; 6mg Cholesterol; 98mg Sodium

Serving Ideas : Garnish with mint and crystallized ginger, if desired.

NOTES : Layer with the frozen yogurt in parfait glasses.

Recipe by: Cooking Light, March 1995, page 159

Posted to MCRecipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.