Directions:
- In saucepan combine rhubarb, 3/4 cup sugar and water.
- Cook covered for 15 minutes or until tender then cool slightly.
- Add lemon juice, salt and food coloring then pour into loaf pan.
- Freeze until firm at least 8 hours then break unto chunks.
- Place chunks in a chilled bowl and beat smooth with an electric beater.
- In another bowl beat egg whites until soft peaks form.
- Gradually add remaining cup sugar beating to stiff peaks.
- Whip cream and fold into rhubarb mixture along with egg whites.
- Freeze firm at least 5 hours then put in refrigerator 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.25 Kcal (813 kJ) | ||
| Calories from fat | 55.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Cholesterol | 22.2mg | 7% | |
| Sodium | 125.59mg | 5% | |
| Potassium | 218.87mg | 5% | |
| Total Carbs | 34.12g | 11% | |
| Sugars | 30.77g | 123% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 7.1mg | 12% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 116.43 Kcal (487 kJ) | ||
| Calories from fat | 33.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 10% | |
|---|---|---|---|
| Cholesterol | 13.31mg | 7% | |
| Sodium | 75.28mg | 5% | |
| Potassium | 131.19mg | 5% | |
| Total Carbs | 20.45g | 11% | |
| Sugars | 18.45g | 123% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 1.33g | 4% | |
| Vitamin C | 4.2mg | 12% | |
| Calcium | 42.9mg | 7% | |
* 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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