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Spring Cream
Madeline Greger, Augusta

2 lbs. rhubarb (about 10 stalks)
Grated rind of 1/2 lemon
1/2 tsp. powdered ginger
1/2 tsp. powdered cinnamon
4 Tbsp. light brown sugar
1-1/4 cups heavy cream

Wash the rhubarb and cut into pieces, removing any stringy bits of stalk. Put the rhubarb into a saucepan with the grated lemon, ginger, cinnamon, and sugar. Cook over a gentle heat, stirring until it softens, then let it simmer until the rhubarb is reduced to a puree. Allow to cool. Whip the heavy cream. Stir the cream into the rhubarb mixture and chill. Serves 4–6 people.

 


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