- rhubarb - 4 mau kīʻaha
- ke kō - 1 pākani
- paʻakai - 1/4 teaspoons
- lemon wai - 2 Art. koko
- almond extract - 1/2 teaspoonfuls
- ka palaoa - 2 mau ipu
- ka palaoa lūlū - 1 st. he puna
- mea momona - 1/4 Glass
- ka pipi - 1/4 kapu
- waiū - 1/2 kīʻaha
- nui - 1 wahi
1. E ho opumu i ka umu a 200 mau k'kelŰ. Eʻokiʻoki i ka rhubarb i loko o nāʻoki aʻokiʻoki i loko o nā pa. 2. I loko o ke pola, hoʻokuʻi i ka rhubarb'āpana, ke kō, 1/4 teaspoon o ka paʻakai, ka wai lemona a me ka almond extract, inā hoʻohanaʻia. E hoʻolālā a hoʻokaʻawale i ke bola. 3. I loko o ke kīʻaha'ē aʻe, e hoʻopili i ka palaoa, 2 punetēpē o ke kō, 1/4 teaspoon o ka paʻakai a me ka paʻi paʻi. E hoʻonā i nā meaʻai a pau. E hoʻonui i ka momona momona a me ka pata, hui pū. 4. Hoʻoulu i nā hua a me ka waiū. E ninini i ka huʻu huapuni i loko o ka palaoa a me ka hui pū me ka lāʻau. 5. E hoʻoheheʻe i ka waiʻano rhubarb me ka wai lemon a me ke kōpaʻa i loko o ka ipu kuke. E kinai i ka paila me nā'āpana liʻiliʻi ae uhi iā lākou me ka māhele o ka rhubarb mai luna mai. E kāpīpī i ka paʻakai ma luna. 6. E puhi i ka mea kanu 30 a 35 mau minuke, a hiki i ka'ōniu gula a me keʻano o ka hoʻolālā. E lawelawe i ka mea hoʻoluhi me ka vanilla ice cream a iʻole ka hulu kulu.
Nā lawelawe: 12