Strawberry Rhubarb Ice Recipes

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STRAWBERRY-RHUBARB ICE POPS



Strawberry-Rhubarb Ice Pops image

These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. -Donna Linihan, Moncton, New Brunswick

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 pops.

Number Of Ingredients 8

3 cups chopped fresh or frozen rhubarb (1/2 inch)
1/4 cup sugar
3 tablespoons water
1 cup strawberry yogurt
1/2 cup unsweetened applesauce
1/4 cup finely chopped fresh strawberries
2 drops red food coloring, optional
8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.) , Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

RHUBARB AND STRAWBERRY ICE CREAM



Rhubarb and Strawberry Ice Cream image

Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7

1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
3/4 cup plus 2 tablespoons sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
1/2 cup milk
2 tablespoons kirsch

Steps:

  • Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
  • Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
  • Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
  • In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

STRAWBERRY RHUBARB ICE



Strawberry Rhubarb Ice image

Make and share this Strawberry Rhubarb Ice recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups chopped rhubarb
1 pint ripe strawberry (rinsed, hulled, sliced)
1/3 cup Grand Marnier
1/2 cup sugar (more or less to taste)

Steps:

  • In a 3 quart saucepan combine all ingredients.
  • Heat mixture to boiling over medium heat stirring occasionally.
  • Continue to cook until mixture bubbles and thickens,about 10 minutes.
  • Remove mixture from heat and cool to room temp.
  • Puree mixture in food processor with chopping blade (or in blender).
  • Pour into container of ice-cream make and process into ice following manufacturers directions.
  • Transfer to freezer container and freeze.
  • Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
  • Cover with plastic wrap.
  • Freeze mixture until firm.
  • Break mixture into 1 inch chunks.
  • Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
  • Put back in freezer until serving time.
  • Just before serving let ice stand at room temp for 15 minutes to soften slightly.

Nutrition Facts : Calories 138.1, Fat 0.4, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 34.6, Fiber 2.9, Sugar 29.8, Protein 1.1

RHUBARB-STRAWBERRY ICE CREAM



Rhubarb-Strawberry Ice Cream image

You don't need an ice cream maker for this recipe, only a saucepan and food processor. It sounds heavenly ! Published in Redbook, June 2007

Provided by PrimQuilter

Categories     Frozen Desserts

Time 27m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb fresh rhubarb, tops trimmed, cut into 3/4 inch pieces
1 cup sugar, divided
1 lb frozen strawberries
1 tablespoon fresh lemon juice
3/4 cup heavy cream

Steps:

  • In a large saucepan, combine rhubarb and 1/2 cup sugar.
  • Bring to a boil, stirring constantly.
  • Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
  • Pour into a bowl and refrigerate until cold, about 2 hours.
  • In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
  • Process strawberries until finely chopped, but still frozen.
  • With motor running, pour in cream.
  • Process until creamy, but still frozen, scraping frequently.
  • Spoon ice cream into a large bowl.
  • Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
  • Freeze until firm, 2 hours or overnight.
  • If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.

Nutrition Facts : Calories 206, Fat 8.4, SaturatedFat 5.2, Cholesterol 30.6, Sodium 11.9, Carbohydrate 33.5, Fiber 2.2, Sugar 28.3, Protein 1.2

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