Ingredients for Rhubarb Strawberry Ice
- 3 cups chopped rhubarb (about 1 pound)
- 1 cup cranberry juice
- 1 cup granulated sugar
- 2 cups sliced fresh strawberries
- Champagne
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How to Make Rhubarb Strawberry Ice
- If using frozen rhubarb, thaw completely and drain excess liquid.
- In a medium saucepan, combine 3 cups chopped rhubarb, 1/2 cup cranberry juice, and 1 cup sugar.
- Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 5-8 minutes, or until the sugar is dissolved and the rhubarb is tender.
- Remove from heat and stir in the remaining 1/2 cup cranberry juice and 2 cups sliced fresh strawberries.
- Let the mixture cool completely to room temperature.
- Transfer half of the rhubarb mixture to a blender and process until completely smooth.
- Pour the blended mixture into a 9x9x2 inch non-metal freezer-safe container.
- Repeat steps 6 and 7 with the remaining rhubarb mixture.
- Cover the container tightly and freeze for 4-5 hours, or until the mixture is nearly firm.
- Remove the container from the freezer and break the frozen mixture into small chunks.
- Place the chunks in a chilled large bowl and beat with an electric mixer on low to medium speed until smooth but not completely melted. (Be careful not to overmix).
- Return the mixture to the container.
- Cover and freeze for at least 6 hours, or until completely firm.
- To serve, scoop the frozen mixture into dessert dishes using a small ice cream scoop.
- If desired, drizzle a little champagne or ginger ale around the fruit ice before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
128g
Fat
0g
Carbs
11g
