Ginger Nut Ice-Cream With Rhubarb Sauce Recipe

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Ingredients:

Serving

2 liters vanilla ice cream, softened
250 g ginger nut biscuits, roughly crushed
500 g rhubarb, cuts
1/2 cup apple juice
1/4 cup sugar

Directions:

In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
Serve ice-cream topped with rhubarb.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.5 Kcal (1170 kJ)
Calories from fat	96.78 Kcal
		% Daily Value*
Total Fat	10.75g	17%
Cholesterol	9.68mg	3%
Sodium	21.86mg	1%
Potassium	304.75mg	6%
Total Carbs	45.89g	15%
Sugars	20.75g	83%
Dietary Fiber	1.89g	8%
Protein	5.88g	12%
Vitamin C	14.9mg	25%
Calcium	101.5mg	10%

Amount Per 100 g
Calories	161.87 Kcal (678 kJ)
Calories from fat	56.05 Kcal
		% Daily Value*
Total Fat	6.23g	17%
Cholesterol	5.61mg	3%
Sodium	12.66mg	1%
Potassium	176.5mg	6%
Total Carbs	26.58g	15%
Sugars	12.02g	83%
Dietary Fiber	1.09g	8%
Protein	3.41g	12%
Vitamin C	8.7mg	25%
Calcium	58.8mg	10%

* 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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