Directions:
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.52 Kcal (408 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.05mg | 0% | |
| Potassium | 376.44mg | 8% | |
| Total Carbs | 24.23g | 8% | |
| Sugars | 18.88g | 76% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 21.5mg | 36% | |
| Calcium | 105.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 48.36 Kcal (202 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3mg | 0% | |
| Potassium | 186.68mg | 8% | |
| Total Carbs | 12.01g | 8% | |
| Sugars | 9.36g | 76% | |
| Dietary Fiber | 1.12g | 9% | |
| Protein | 0.69g | 3% | |
| Vitamin C | 10.6mg | 36% | |
| Calcium | 52.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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