Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
569
Calories
13g
Protein
7g
Fat
109g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Syrup | 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 1/2 lb To 3 pounds fresh rhubarb
- 4 Lumps "ginger in syrup" or crystallized ginger, each about 3/4 inch in diameter
- 1 c Sugar
- 3 tb Cornstarch
- Vanilla ice cream
Directions
1
Preheat oven to 375'.
2
Rinse the rhubarb and pat dry.
3
Trim off all the leaves and roots (they contain oxalic acid, which is toxic).
4
Cut stalks into 1 inch pieces and place in a large bowl.
5
Coarsely chop the ginger and mix with the rhubarb.
6
Sift together the sugar and the cornstarch; toss with the rhubarb.
7
Transfer to a 2 1/2-quart shallow baking dish.
8
Set aside.
Recipe sourced from
fandom