Try this Rhubarb And Star Anise Sherbet recipe, or contribute your own.
Suggest a better descriptionDissolve the sugar in water over a gentle heat. Bring to boil and then simmer to reduce the volume and thicken the syrup. Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a little of the stock syrup with the star anise. Chill the rest of the syrup. When the rhubarb is softened, remove the star anise and puree the fruit in a blender. Pass through a sieve (plastic) and mix with the chilled syrup. Chill again. Freeze in an ice cream maker until doubled in bulk, light and creamy looking (40-45 minutes).
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Serving Size: 1 Serving (1708g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2152 | ||
Calories from Fat: 16 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 54mg | 2 % | |
Potassium 2608.2mg | 69 % | |
Total Carbohydrate 548g | 161 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 531.8g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2152
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