Rhubarb Ice Cream (with video)
Source: Spice it up! Summer 2009
Ingredients
Adjust Servings:
| 3 cups rhubarb stripped and diced | |
| 1 cup white sugar | |
| 1 cup water | |
| 2 egg whites | |
| 1/4 cup white sugar | |
| 500g Cool Whip© | |
| strawberries |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 255kcal | ||||||||||||||||||
| Protein | 2g | ||||||||||||||||||
| Carbohydrates | 40g | ||||||||||||||||||
| Fibre | 2.5g | ||||||||||||||||||
| Total Fat | 11g | ||||||||||||||||||
| Saturated Fat | 9g | ||||||||||||||||||
| Cholesterol | 0mg | ||||||||||||||||||
| Sodium | 21mg | ||||||||||||||||||
| Potassium | 242mg | ||||||||||||||||||
| Phosphorus | 29mg | ||||||||||||||||||
The ice cream can be kept in the freezer for 1 month.
Freezing time: 4 hours
Makes 1 1/2 litres of ice cream
Health Canada strongly recommends to use pasteurized egg products instead of raw eggs when you are preparing uncooked homemade foods that use raw eggs.
Rhubarb Ice Cream:
Downloadable/printer-friendly version
Ingredients
-
3 cups rhubarb stripped and diced
-
1 cup white sugar
-
1 cup water
-
2 egg whites
-
1/4 cup white sugar
-
500g Cool Whip©
-
strawberries
Preparation
|
1
Done
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Simmer rhubarb, 1 cup sugar and water in a medium sauce pan until tender (about 20 minutes). |
|
2
Done
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Cool and place in freezer. Freeze to a mush. It takes about 1 1/2 hours depending on freezer. Whisk to fluff. |
|
3
Done
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Beat egg whites and 1/4 cup sugar until soft peaks form. |
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4
Done
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Fold into fluffed rhubarb mixture, add Cool Whip© and mix thoroughly with a spoon. |
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5
Done
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Put into a 2 liter plastic tub with cover and freeze for a minimum of 2 1/2 hours. |
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6
Done
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Serve half a cup of rhubarb ice cream with half a cup of strawberries per person. |
