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🍽️ Fruity Rhubarb Ice Cream

145 kcal · 30 min · 4 servings

Fruity Rhubarb Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Remove the leaves and cut the stalk into small pieces.
  3. 3. Add 125 milliliters of water and the wine to a pot.
  4. 4. Bring the liquid to a boil.
  5. 5. Add the rhubarb pieces.
  6. 6. Let the mixture simmer gently for about 10 minutes.
  7. 7. Pour the mixture through a sieve to remove the solids.
  8. 8. Stir the honey into the cooled liquid.
  9. 9. Set the mixture aside until it has cooled down.
  10. 10. Whisk the grenadine with the beaten egg white.
  11. 11. Gently fold the grenadine-egg white mixture into the rhubarb liquid.
  12. 12. Pour the mixture into the ice cream maker.
  13. 13. Follow the machine's instructions to churn the ice.
  14. 14. Alternatively: Pour the mixture into a freezer-safe bowl.
  15. 15. Place the bowl in the freezer.
  16. 16. Take the bowl out every 30 to 60 minutes.
  17. 17. Stir the ice vigorously each time to prevent ice crystals.
  18. 18. Freeze the ice for at least 4 hours.
  19. 19. Spoon the finished rhubarb ice into suitable glasses.
  20. 20. Garnish the ice with fresh thyme flowers.
  21. 21. Serve the dessert immediately.

Nutrition per serving