Rhubarb, Strawberries and Cream Recipe
Ingredients
- 1 lb. rhubarb stalks (cut into 1 inch pieces, leaves removed)
- 1/2 cup powdered sugar
- 1 1/2 lb. fresh strawberries (divided, hulled and quartered)
- 1 lemon (zested and juiced)
- 1 pint lemon or mango sorbet
- 1 pint vanilla ice cream
Directions
- Preheat oven to 375 degrees
- Prepare a baking sheet with non stick cooking spray
- Onto the prepared sheet, add the rhubarb
- Using a sieve, sift the powered sugar over the rhubarb in an even layer
- Place in oven for 15 minutes, until rhubarb is cooked (soft and tender to the touch)
- Transfer the cooked rhubarb to a blender or food processor, add 3/4 lb. of the strawberries and zest and juice of 1 lemon
- Purée until smooth
- Serve in ice cream bowls over one scoop of vanilla ice cream and one scoop of sorbet and garnish with strawberries
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 94 | |
| Calories from Fat 24 | 26% |
| Total Fat 2.71g | 3% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 20mg | 1% |
| Potassium 236mg | 7% |
| Total Carbs 17.54g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 13.01g | 9% |
| Protein 1.62g | 3% |
