Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pastry | not in our table | 0 |
| 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
- 4 puff pastry shells
- 1/3 cup water
- 2/3 cup sugar
- 1-1/4 lbs. rhubarb, trimmed, washed, and chopped
- 2 tsp. orange zest, grated
- 1/8 tsp. nutmeg
- 1/4 tsp. ground ginger
- 2 cups vanilla ice cream
Directions
Bake puff pastry shells according to package directions.
Combine water and sugar in a heavy saucepan over medium low heat.
Stir until sugar dissolves.
Increase heat to high.
When syrup begins to boil stir in remaining ingredients, except ice cream.
Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender.
Transfer rhubarb to a bowl with a slotted spoon.
Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3.
Pour syrup over rhubarb.
Just before serving, spoon fruit mixture into baked puff pastry shells and top with ice cream..
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes