A Light & Low-Calorie Strawberry Rhubarb Ice Recipe
Strawberry and rhubarb may not sound like a delectable combination, but trust us, it is. This strawberry rhubarb ice is a light and refreshing dessert perfect for those long, humid summer days. So if you have a lot of strawberry and rhubarb leftover and need something to do with it, this is the perfect dessert to use it all up.
Strawberry and rhubarb are typically seen in season during the spring months. Rhubarb has a bitter taste, but when mixed with a sweet fruit and a generous amount of sugar, it is the perfect tangy flavor to add to a dessert. Strawberry and rhubarb are a common pair for spring-time jams and jellies, and even in a strawberry-rhubarb pie. Or in this case, a strawberry-rhubarb ice!
Making this recipe is really simple, including the easy ingredient list. All you have to do is boil the rhubarb to soften it, then blend it up with the strawberries. As you work on this recipe, you can easily hull strawberries using a straw! Adding orange juice will add some extra tang to the ice, while the sugar will sweeten it up—making it a delectable light dessert for a hot day.
Nutrition: 151 calories, 0 g fat, 4 mg sodium, 3 g fiber, 32 g sugar, 1 g protein
Makes 6 servings
Ingredients
3 cups sliced rhubarb
3/4 cup sugar
1/3 cup orange juice
3 cups strawberries
1 1/2 cups sliced strawberries
Fresh basil leaves (optional)
How to Make It
In a large saucepan, combine rhubarb, sugar, and orange juice. Bring to boiling; reduce heat. Cover and simmer for 5 minutes, or until rhubarb is tender. Cool slightly.
Place 3 cups of strawberries in a blender or food processor. Cover and blend or process until smooth. Add rhubarb mixture, and blend or process until combined.
Transfer mixture to an 8-cup freezer container or 2-quart glass dish. Cover and freeze at least 4 hours or until firm. Scrape with a spoon into serving dishes or use a scoop. Garnish with slices of fresh strawberries and, if desired, basil leaves.
Eat This Tip
If the mixture is too firm to scrape into a scoop, let stand 15 minutes to allow the mixture to soften.
