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Ginger Rhubarb in Pastry
4 Puff pastry shells
1/3 c Water
2/3 c Sugar
1 1/4 lb Rhubarb; trimmed, washed, and chopped
2 ts Orange zest; grated
1/8 ts Nutmeg
1/4 ts Ground ginger
2 c 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 20-25 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.
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