*  Exported from  MasterCook  *

                         Ginger Rhubarb In Pastry

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    puff pastry shells
     1/3  cup           water
     2/3  cup           sugar
   1 1/4  pounds        rhubarb -- trimmed, washed,
                        -- and chopped
   2      teaspoons     orange zest -- grated
     1/8  teaspoon      nutmeg
     1/4  teaspoon      ground ginger
   2      cups          vanilla ice cream

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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