Directions:
- Preheat oven to 350°. Trim rhubarb and cut into 1/2-in. pieces. In a large bowl, mix rhubarb with sugar, tapioca, and marmalade and let sit 15 minutes. Divide rhubarb and juices among eight 1-cup ramekins and set ramekins on a baking sheet.
- Bake rhubarb until soft but still holding its shape, about 30 minutes. Transfer to a rack and let cool a little.
- Meanwhile, scoop out 8 small ice cream balls and set on baking sheet in freezer. Freeze at least 15 minutes, or until quite hard. Put almonds in a bowl and coat each ball with nuts; then put the balls back in freezer until ready to serve.
- Serve rhubarb warm or at room temperature, each ramekin topped with an ice cream ball.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2755.58 Kcal (11537 kJ) | ||
| Calories from fat | 1166.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 129.56g | 199% | |
|---|---|---|---|
| Cholesterol | 312.3mg | 104% | |
| Sodium | 703.94mg | 29% | |
| Potassium | 4072.47mg | 87% | |
| Total Carbs | 373.65g | 125% | |
| Sugars | 295.71g | 1183% | |
| Dietary Fiber | 32.08g | 128% | |
| Protein | 55.59g | 111% | |
| Vitamin C | 69.5mg | 116% | |
| Iron | 3mg | 17% | |
| Calcium | 1785.3mg | 179% | |
| Amount Per 100 g | |||
| Calories | 162.75 Kcal (681 kJ) | ||
| Calories from fat | 68.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 199% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 104% | |
| Sodium | 41.58mg | 29% | |
| Potassium | 240.53mg | 87% | |
| Total Carbs | 22.07g | 125% | |
| Sugars | 17.47g | 1183% | |
| Dietary Fiber | 1.89g | 128% | |
| Protein | 3.28g | 111% | |
| Vitamin C | 4.1mg | 116% | |
| Iron | 0.2mg | 17% | |
| Calcium | 105.4mg | 179% | |
* 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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