Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | 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 1/4 pounds rhubarb -- trimmed, sliced
- 2 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup water
- 2 pints strawberries -- hulled and sliced
- 1 1/2 cups orange juice
- 2 tablespoons fresh mint -- minced
Directions
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 blender 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 manufacturer's directions.
Add the mint while the mixture is freezing.
Store in an airtight container in the freezer for at least four hours or overnight before using.
Category:Frozen Rhubarb Recipes
Category:Rhubarb Recipes