Rhubarb Ice Cream with Crumble
Nutritional values
(Percentage of daily recommendation)
| Calorie | 129 kcal | (6 %) | ||
| Protein | 1.53 g | (2 %) | ||
| Fat | 7.07 g | (6 %) | ||
| Carbohydrates | 15.56 g | (10 %) | ||
| Sugar added | 11.23 g | (45 %) | ||
| Roughage | 0.35 g | (1 %) |
| Vitamin A | 74.4 mg | (9,300 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.32 mg | (3 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.34 mg | (3 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 5.28 μg | (2 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 1.28 mg | (1 %) | ||
| Potassium | 72.01 mg | (2 %) | ||
| Calcium | 31.12 mg | (3 %) | ||
| Magnesium | 3.11 mg | (1 %) | ||
| Iron | 0.32 mg | (2 %) | ||
| Iodine | 7.14 μg | (4 %) | ||
| Zinc | 0.16 mg | (2 %) | ||
| Saturated fatty acids | 4.04 g | |||
| Cholesterol | 61.98 mg |
Ingredients
Preparation steps
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.
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.
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.
Before serving, combine ice cream with crumble and serve immediately.
