Makes: 6 servings
Time: 50 Minutes
The double tanginess from two sources really spices up a vanilla ice cream. If you can get a hold of an ice cream maker recipes for this creamy, spicy goodness abound.
2 stalk lemongrass
1 piece fresh ginger
1 1/2 c. sugar
1 vanilla bean
2 c. water
1 1/2 lb. rhubarb
Bring lemongrass, ginger, sugar, vanilla bean seeds and pod, and water to a boil. Reduce to a simmer and cook for 5 minutes.
Remove from heat and steep for 30 minutes. Strain syrup, discarding solids, and return to pot. Add rhubarb, bring to a boil, and cook until vegetable is soft, about 12 minutes. Serve atop pound cake.
Source: Country Living
MR. PORTER AND MS. CHARLES - RECIPE FOR SUCCESS
State-of-the-art: It’s out with the old and in with the new. Old appliances stick out like a sore thumb so don’t try to mix and match.
Sleek and saucy
Not wanting to be dependent on Mr. Porter’s design largess, our femme fatale has engaged kitchen designer to the stars, Madison Ashley. After all, who doesn’t want good guidance and a fresh start.
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