Recipe by: John Ash, Cooking Right, TVFN Preparation Time: 1:00 In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla extract and the water. Bring to a boil over high heat, reduce the heat to a simmer and cook for 20 minutes. The rhubarb should be very tender and falling apart. Carefully transfer the rhubarb to a food processor or blende and puree until smooth. You may need to do this in batches and begin by pulsing or flicking the on and off switch of the blender. Transfer the rhubarb puree to a bowl. Add the strawberries and orange juice to the processor or blender and pulse or blend until smooth. Combine the strawberries with the rhubarb. Chill the mixture in a refrigerator until thoroughly cool. This may be done overnight Freeze the mixture in an ice cream maker according to the manufacturers directions. Add the mint while the mixture is freezing. Store in an airtigh container in the freezer for at least four hours or overnight before using. Yields 16 servings Posted to Master Cook Recipes List, Digest #109 Date: Wed, 5 Jun 1996 12:24:41 -0700 (PDT) From: PatH
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 49.3mg||1 %|
|Total Carbohydrate 96.2g||28 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 96.2g|
|Protein 0.2g||0 %|
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: 375
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!