Directions:
- Combine 3/4 cup water and sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Stir in rhubarb and thyme; return to a boil. Cover, reduce heat, and simmer 8 minutes or until rhubarb is tender. Place pan in a large ice-filled bowl for 10 minutes or until cool, stirring occasionally. Discard thyme sprigs.
- Place rhubarb mixture, strawberries, and lemon juice in a blender; process until smooth. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, 4 hours or until completely frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 897.65 Kcal (3758 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 30.72mg | 1% | |
| Potassium | 1235.74mg | 26% | |
| Total Carbs | 236.94g | 79% | |
| Sugars | 213.96g | 856% | |
| Dietary Fiber | 15.08g | 60% | |
| Protein | 7.54g | 15% | |
| Vitamin C | 240.5mg | 401% | |
| Iron | 5.1mg | 28% | |
| Calcium | 286.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 85.31 Kcal (357 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.92mg | 1% | |
| Potassium | 117.44mg | 26% | |
| Total Carbs | 22.52g | 79% | |
| Sugars | 20.33g | 856% | |
| Dietary Fiber | 1.43g | 60% | |
| Protein | 0.72g | 15% | |
| Vitamin C | 22.9mg | 401% | |
| Iron | 0.5mg | 28% | |
| Calcium | 27.2mg | 29% | |
* 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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