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Ginger Rhubarb Pastry

Ingredients:

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


Preparation:

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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