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Frozen Rhubarb Custard
1/2 lb Rhubarb cut into 1 inch pieces (about 2 cups)
1/4 c Water
2 c Half and half
3 Eggs beaten
1 1/4 c Sugar
1 c Whipping cream
1 ts Orange peel grated
3 dr Red food coloring
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.
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