Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1/2 lb Rhubarb cut into 1 inch pieces (about 2 cups)
- 1/4 c Water
- 2 c Half and half
- 3 Eggs beaten
- 1 1/4 c Sugar
- 1 c Whipping cream
- 1 ts Orange peel grated
- 3 dr Red food coloring
Directions
In a medium saucepan, combine rhubarb and water; cover and simmer until tender, 5 to 10 minutes.
Puree in blender or food processor; set aside.
In a medium saucepan, combine half and half, eggs and sugar.
Cook and stir over low heat until mixture thickens and coats a metal spoon.
Stir in pureed rhubarb, whipping cream, orange peel and food coloring.
Pour into canister.
Freeze in ice cream maker according to manufacturer's directions.
Makes about 6 cups.
Category:Frozen Rhubarb Recipes
Category:Rhubarb Recipes