Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 cups chopped rhubarb
- 1 pint ripe strawberries (rinsed, hulled, sliced)
- 1/3 cup Grand Marnier
- 1/2 cup sugar (more or less to taste)
Directions
In a 3 quart saucepan combine all ingredients.
Heat mixture to boiling over medium heat stirring occasionally.
Continue to cook until mixture bubbles and thickens - abt 10 min.
Remove mixture from heat and cool to room temp.
Puree mixture in food processor with chopping blade (or in blender).
Pour into container of ice-cream make and process into ice following manufacturers directions.
Transfer to freezer container and fr eze.
Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
Cover with plastic wrap.
Freeze mixture until firm.
Break mixture into 1 inch chunks.
Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
Put back i freezer until serving time.
Just before serving let ice stand at room temp for 15 minutes to soften slightly.
Category:Frozen Rhubarb Recipes
Category:Rhubarb Recipes