Recipe - Ginger Rhubarb In Pastry

4 Puff pastry shells
1/3 cup Water
2/3 cup Sugar
1 One fourth pound Rhubarb; trimmed, washed,
and chopped
2 teaspoon Orange zest; grated
1/8 teaspoon Nutmeg
One fourth teaspoon Ground ginger
2 cup Vanilla ice cream

Bake puff pastry shells according to package directions. Combine water and
sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves.
Increase heat to high. When syrup begins to boil stir in remaining
ingredients, except ice cream. Reduce heat to low and simmer 2025 minutes
or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted
spoon. Increase heat to high and boil syrup 10 minutes or until syrup is
reduced by 1/3. Pour syrup over rhubarb. Just before serving, spoon fruit
mixture into baked puff pastry shells and top with ice cream.

Per serving: calories 504, fat 22.5g, 39% calories from fat, cholesterol
30mg, protein 6.7g, carbohydrates 71.8g, fiber 3.7g, sodium 245mg. Sent
recipeLu 3/98
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998