Rhubarb Ice Cream

(*) for a baking dish of about.1 1/2 liters, briefly chilled in the freezer, should offer for 8 people.

Put rhubarb, sugar and juice of one lemon in a wide frying pan, mix, close lid and cook over medium heat until just soft. Pour quantity into a chrome steel bowl, cool.

Pour quantity into prepared baking dish, spread until smooth, freeze for thirty minutes.

Stir macrönli mixture bifidus, sugar and vanilla sugar, mix in macrönli. Pull whipped cream exactly under it, quantity on the rhubarb mass form, spread smoothly, freeze with closed lid in about Three hours.

Serve: Remove glace from freezer about thirty minutes before serving, thaw, turn out onto a cold platter. Cut the ice cream into slices with a hot rinsed kitchen knife, arrange on cold plates, decorate and serve on the spot.

Note: the sunflower oil or other vegetable oil, which has not been cooled and therefore has a neutral taste, together with the occasional stirring of the quantity, gives the glace a smooth consistency.

Tip: use a normal or light yogurt as needed!

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