Rhubarb Ice Cream with Crumble

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Rhubarb Ice Cream with Crumble
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Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
129
calories
Calories

Nutritional values

1 milliliter contains
(Percentage of daily recommendation)
Calorie129 kcal(6 %)
Protein1.53 g(2 %)
Fat7.07 g(6 %)
Carbohydrates15.56 g(10 %)
Sugar added11.23 g(45 %)
Roughage0.35 g(1 %)
Vitamin A74.4 mg(9,300 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.34 mg(3 %)
Vitamin B₆0.02 mg(1 %)
Folate5.28 μg(2 %)
Pantothenic acid0.16 mg(3 %)
Biotin1.8 μg(4 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C1.28 mg(1 %)
Potassium72.01 mg(2 %)
Calcium31.12 mg(3 %)
Magnesium3.11 mg(1 %)
Iron0.32 mg(2 %)
Iodine7.14 μg(4 %)
Zinc0.16 mg(2 %)
Saturated fatty acids4.04 g
Cholesterol61.98 mg
Author of this recipe:

Ingredients

for
1000
Ingredients
300 grams
175 grams
1
80 grams
50 grams
liquid Butter
50 grams
brown Sugar
1 pinch
4
250 milliliters

Preparation steps

1.

Rinse and peel rhubarb, cut into small pieces and combine with 100 grams (approximately 3 1/2 ounces) of sugar in a saucepan. Slit vanilla pod lengthwise and scrape out seeds. Add pod and seeds to the pan. Let stand for at least 30 minutes. Then bring to a boil and simmer for about 5 minutes or until rhubarb starts to fall apart. Remove from heat and let cool.

2.
Preheat the oven to 180 ° C top and bottom heat Preheat.
3.

Combine flour with butter, brown sugar and cinnamon, crumble with your fingers. Spread on a baking sheet lined with parchment paper and bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes or until golden brown. Remove from oven and let cool.

4.

Whisk egg yolks with remaining sugar until frothy. Add rhubarb  (vanilla pod removed) and stir. Beat cream until stiff and fold into the mixture. Freeze in the ice cream machine for about 30 minutes.

5.

Before serving, combine ice cream with crumble and serve immediately.