Rhubarb Ice Cream Recipe

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Rhubarb Ice Cream
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Ingredients:

Directions:

  1. Place rhubarb in an ungreased 13-in. x 9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 30-40 minutes or until tender, stirring occasionally.
  2. Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
  3. In a large bowl, combine the milk, cream, lemon juice and ginger; stir in rhubarb.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.93 Kcal (795 kJ)
Calories from fat 49.95 Kcal
% Daily Value*
Total Fat 5.55g 9%
Cholesterol 21.16mg 7%
Sodium 20.2mg 1%
Potassium 116.42mg 2%
Total Carbs 34.64g 12%
Sugars 31.48g 126%
Dietary Fiber 1.03g 4%
Protein 1.73g 3%
Vitamin C 3.2mg 5%
Calcium 147.2mg 15%
Amount Per 100 g
Calories 148.07 Kcal (620 kJ)
Calories from fat 38.94 Kcal
% Daily Value*
Total Fat 4.33g 9%
Cholesterol 16.5mg 7%
Sodium 15.75mg 1%
Potassium 90.76mg 2%
Total Carbs 27g 12%
Sugars 24.54g 126%
Dietary Fiber 0.8g 4%
Protein 1.35g 3%
Vitamin C 2.5mg 5%
Calcium 114.7mg 15%

* 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

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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