Title: Rhubarb Soft Ice "Cream"
Categories: Dessert Icecream
Yield: 1 Servings

1	lb	Rhubarb, cut in rough chunks (don't peel)
1 1/4	c	Sugar
1	c	Water
2	tb	Port, elderberry wine, or red currant liqueur
1		Egg white

Boil the rhubarb, sugar, and water together until the rhubarb is soft, about 10 minutes. Puree in a food processor or blender, then blend in the wine and egg white. Allow to cool, then freeze the mixture in an ice cream freezer according to the manufacturers directions. Makes about 1 quart.

[ The L. L. Bean Book of NEW New England Cookery }

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