Rhubarb ice cream (low fat)
Desserts (cold)Cook time: 0 min.
Servings: 3
Servings: 3
Ingredients for Rhubarb ice cream (low fat)
| Fresh Mint for garnish | ||
| 1 | dl | White wine |
| 1 | tbsp | Red currant jelly |
| 250 | g | Fintsnittede rhubarb stalks |
| 55 | g | Sugar |
Instructions for Rhubarb ice cream (low fat)
To prepare the Rhubarb ice cream (low fat) recipe, please follow these instructions:
Boil 1 dl white wine with 55 g sugar and 2 tbsp. Ribbed for 1-2 minutes. Bring the rhubarb and boil for 15 minutes.
Let it cool off. Blend rhubarb masses. Freeze it down.
The ice cream is served in a pint of glass decorated with a sprig of fresh mint.
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