Rhubarb Ice Cream (with video)
Source: Spice it up! Summer 2009

  • Serves 12
  • Preparation Time: 25 minutes

Share it on your social network:

Or you can just copy and share this url

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:

1/2 cup ice cream with 1/2 cup strawberries


RENAL EXCHANGE:

2 Fruit + 2 Sugar


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

Share

Preparation

1
Done

Simmer rhubarb, 1 cup sugar and water in a medium sauce pan until tender (about 20 minutes).

2
Done

Cool and place in freezer. Freeze to a mush. It takes about 1 1/2 hours depending on freezer. Whisk to fluff.

3
Done

Beat egg whites and 1/4 cup sugar until soft peaks form.

4
Done

Fold into fluffed rhubarb mixture, add Cool Whip© and mix thoroughly with a spoon.

5
Done

Put into a 2 liter plastic tub with cover and freeze for a minimum of 2 1/2 hours.

6
Done

Serve half a cup of rhubarb ice cream with half a cup of strawberries per person.

previous
Thai Shrimp Kebabs
next
Chili-Lime Dip With Toasted Pitas
previous
Thai Shrimp Kebabs
next
Chili-Lime Dip With Toasted Pitas

Source: Spice it up! ISSN 1918-302X Spice it up!
©2018 Communication ebmed Inc. All rights reserved. www.ebmed.ca
Visit www.myspiceitup.ca for more recipes!