Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender. drain. heat whipping cream. mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth. whisk warm whipping cream into egg yolk mixture slowly. return to saucepan. heat until thickened over medium heat about 5 minutes. pour into bowl and cool. to serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard. serves 4 to 6. ruth fremes whats cooking.

Target recipe: preheat oven to 400°f. line your 9" pie plate with the pastry and crimp edge attractively. combine ingredients; pour into pastry-lined pan or pie plate. bake 10 minutes. reduce heat to 300f and continue baking for 50 to 60 minutes. cool. top with whipped cream.