Rhubarb Ice Cream
Source: Spice it up! Summer 2009

  • Serves 12
  • Preparation Time: 25 minutes

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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

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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:
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Ingredients

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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.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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