Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Frozen Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup honey
- 1 cup water
- 4 cups coarsely chopped rhubarb -- (1/2-inch pieces)
- 1/2 teaspoon vanilla
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 pints nonfat frozen yogurt
Directions
Dissolve honey in water in large non-aluminum saucepan.
Bring to a boil over medium-high heat.
Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.
Stir in vanilla.
Combine cornstarch with 3 tablespoons water; mix well.
Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.
Reduce heat; simmer 3 to 5 minutes or until mixture thickens.
Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.
Category:Rhubarb Drinks Recipes
Category:Rhubarb Recipes