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Tangy Rhubarb Ice

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Ingredients
  Cooked rhubarb 2 Cup (32 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Lemon 1 , freshly squeezed
  Red food coloring 3 Drop (Few Drops)
Directions

GETTING READY
1) Crush the rhubarb and pass through a strainer.

MAKING
2) In a pan, combine the rhubarb with 1 cup water, sugar and salt.
3) Cook the rhubarb mixture until thoroughly heated.
4) In a large bowl, stir the gelatin in 1/4 cup water to soften.
5) Stir in the lemon juice, rhubarb mixture and red food coloring; blend thoroughly.
6) In a crank-type freezer, or refrigerator freeze the mixture, until firm 1 inch from edge of the tray.
7) In a cold bowl, remove the mixture and beat with rotary beater until fluffy.
8) Return the rhubarb mixture into the tray and freeze, until firm.

SERVING
9) Serve the Tangy Rhubarb Ice in plates or bowls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Interest: 
Holiday, Party
Ingredient: 
Rhubarb
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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