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Rhubarb Tansy
- Difficulty
Easy
By Mary Norwak
Published 1991
Ingredients
1 lb 4 oz 2 oz
Method
Prepare and chop the rhubarb into 1-inch pieces. Simmer gently in the butter until cooked. Add the beaten egg yolks and the lightly-whipped cream; sweeten to taste. Boil the mixture gently until it is barely firm. Turn out immediately into a serving dish. Sprinkle with caster sugar and lemon juice. Serve hot or cold.
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