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Persian Rhubarb Frappe

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Persian Rhubarb Frappe is an amazingly refreshing beverage. Persian Rhubarb Frappe is easy to make and must be tried at home. The cherries add up the flavor of Persian Rhubarb Frappe, try this simple recipe for your guests and it is guaranteed that they will be bowled over.
  Rhubarb stalks 2 1⁄2 Pound (Tender And Pink)
  Superfine sugar 2 1⁄2 Cup (40 tbs)
  Chopped ice 1⁄4 Cup (4 tbs)
  Mint leaves 3

1 Wash the rhubarb stalks well.
2 Trim off both ends.
3 If the stalks are thick, run the potato peeler down the stalks to remove any tough fibers.
4 Cut into small pieces.

5 In a heavy bottomed enameled fireproof casserole dish or stainless steel saucepan, put the rhubarb stalks with 2 1/4 cups water.
6 Bring to a boil.
7 Cover, and simmer gently for 25 minutes over low heat.
8 Transfer to a food processor jar and blend to puree.
9 Pour into a measuring jug, and add a little water if necessary to make the volume up to 1 3/4 cups.
10 Return back into an enameled or stainless steel casserole dish or saucepan.
11 Add the sugar, and stir over moderate heat until it has totally dissolved.
12 Boil the rhubarb puree gently, uncovered, for about 6 minutes or until a candy thermometer registers 425°F .
13 Remove from the heat and allow to cool.
14 Place in the refrigerator and chill.

15 In a large, tall glass, pour 1/2 cup of the rhubarb and fill up with chopped ice.
16 Garnish with the cocktail cherries and mint.
17 Place the glasses on small plates with long handled ice cream soda spoons.

You can also choose to freeze the cooled rhubarb mixture in an ice cream maker or in a shallow bowl, stirring at intervals.

Recipe Summary

Difficulty Level: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 362 Calories from Fat 3

% Daily Value*

Total Fat 0.38 g0.58%

Saturated Fat 0.1 g0.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.8 mg0.3%

Total Carbohydrates 92 g30.6%

Dietary Fiber 3.4 g13.6%

Sugars 85.3 g

Protein 2 g3.4%

Vitamin A 3.9% Vitamin C 25.3%

Calcium 16.4% Iron 2.4%

*Based on a 2000 Calorie diet

Persian Rhubarb Frappe Recipe