I spend so long on a computer these days I forget I can actual draw quite well.
Here's a snap of my progress on my next collection AW14
- 11:18
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6 cups sliced fresh rhubarbMake it:
3 cups sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
Place rhubarb in a baking dish. Sprinkle with sugar. Cover and bake at 200° for 40 minutes or until tender, stirring occasionally. Allow to cool.
Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.
Click here for my new Ice cream bowls