Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Water | 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
- 750.00 mL rhubarb, cut in 5 cm pieces OR
- 1 package (600 g) frozen, thawed
- 25.00 mL water
- 175.00 mL sugar
- 5.00 mL vanilla
- Red food coloring (optional)
- 1.00 egg white
Directions
Puree rhubarb with water.
Add sugar and cook until rhubarb is tender (about 5 min), stirring frequently.
Remove from heat; add vanilla and food coloring.
Cool to room temperature.
Beat egg white until stiff but not dry.
Fold into rhubarb mixture.
Pour into 2.5 L baking dish (23 cm square).
Freeze until firm around edges (about 1 h).
Turn into chilled bowl; beat until smooth.
Freeze partially (about 1 h more); beat again.
Freeze until firm (about 2 h more).
Makes 8 servings (125 mL each).
Category:Rhubarb Drinks Recipes
Category:Rhubarb Recipes