RHUBARB

RHUBARB.

Wash well and cut off the leaves.

Cut the stalks into 2 inch pieces

then stew gently in orange juice,

grated zest and sugar.

To make a fool, chill the cooked

rhubarb,  drain off the juice,  then

fold the fruit into the 

whipped double cream and

Greek yoghert.  

Spoon into serving dishes and

chill for 2 hours befor serving.

Rhubarb also freezes well.  

Just cut into pieces,  place on

tray in the freezer.   Bag when

frozen and return to the freezer.

Kind permission of Village Voices.

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