Directions:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly.
- Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold.
- Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.92 Kcal (544 kJ) | ||
| Calories from fat | 66.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 35.55mg | 1% | |
| Potassium | 187.3mg | 4% | |
| Total Carbs | 15.71g | 5% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 38.7mg | 64% | |
| Calcium | 155.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 83.19 Kcal (348 kJ) | ||
| Calories from fat | 42.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 11% | |
|---|---|---|---|
| Cholesterol | 17.55mg | 9% | |
| Sodium | 22.76mg | 1% | |
| Potassium | 119.94mg | 4% | |
| Total Carbs | 10.06g | 5% | |
| Sugars | 6.73g | 42% | |
| Dietary Fiber | 1.53g | 10% | |
| Protein | 1.09g | 3% | |
| Vitamin C | 24.8mg | 64% | |
| Calcium | 99.4mg | 16% | |
* 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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