Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Rhubarb | 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
- Juice of 3 lemons
- 11 ounces of water
- 1 pound rhubarb
- 2 egg yolks
- 4 ounces sugar
- 4 ounces powdered sugar
- 2 ounces whipping cream
- 2 pints strawberries
- 4 sprigs of mint
- pinch of cinnamon
- 4 scoops of vanilla ice-cream
Directions
Bring the water with the lemon juice and sugar to a boil.
Meanwhile trim leafs of rhubarb, cut of stem and peel.
Cut into 1 1/2 inch pieces and add to the boiling water.
Cook until rhubarb pieces are soft.
Then strain rhubarb well, if necessary add some weight and keep refrigerated.
In a double boiler whip egg yolks with powdered sugar until foaming white.
Add cool rhubarb into mixture, then place bowl on ice.
Whip whipping cream and add to mixture also.
Add a pinch of ground cinnamon.
Spoon rhubarb mixture in center of plates.
Wash strawberries, cut of stem.
Then slice strawberries from top to bottom.
Arrange strawberry slices on top of rhubarb into a circle to obtain a rosette shape.
In center place 1 scoop of ice cream each.
Dust dessert with powdered sugar, garnish with mint leaves and serve.
Category:Frozen Rhubarb Recipes
Category:Rhubarb Recipes