Rhubarb Ice Cream Recipe

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Rhubarb Ice Cream
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Ingredients
4
Count
Nutrition
285
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.
  2. Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
  3. Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. Yield: 2-3/4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 285.12 Kcal (1194 kJ)
Calories from fat 79.92 Kcal
% Daily Value*
Total Fat 8.88g 14%
Cholesterol 32.88mg 11%
Sodium 13.02mg 1%
Potassium 230.82mg 5%
Total Carbs 52.45g 17%
Sugars 47.8g 191%
Dietary Fiber 1.46g 6%
Protein 1.21g 2%
Vitamin C 6.5mg 11%
Calcium 79.1mg 8%
Amount Per 100 g
Calories 195 Kcal (816 kJ)
Calories from fat 54.66 Kcal
% Daily Value*
Total Fat 6.07g 14%
Cholesterol 22.49mg 11%
Sodium 8.9mg 1%
Potassium 157.86mg 5%
Total Carbs 35.87g 17%
Sugars 32.69g 191%
Dietary Fiber 1g 6%
Protein 0.83g 2%
Vitamin C 4.4mg 11%
Calcium 54.1mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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