Rhubarb Strawberry Ice Cream Bars
Rhubarb Strawberry Ice Cream Bars - Delicious dessert for warmer days
Healthy, because
Even smarter
Nutritional values
Rhubarb gently detoxifies the body with its tannins and gets the digestion going thanks to fruit acids. Strawberries score with abundant vitamin C, which is important for strong defenses.
If you don't have ice cream molds, you can freeze the rhubarb-strawberry popsicles in empty and cleaned yogurt cups instead.
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 217 mg | (5 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 5 ozs Rhubarb
- 8 ozs Strawberries
- 3 ½ ozs Rhubarb juice
- 3 Tbsps whole cane sugar
- 1 Tbsp honey
- 14 ozs Greek yogurt
- 1 ¾ ozs Oats- Multi-grain cracker
Kitchen utensils
Preparation steps
Clean, wash, peel and chop the rhubarb. Clean, wash and halve the strawberries. Simmer both in a saucepan with juice and sugar for 5-6 minutes over low heat until the rhubarb breaks down.
Then finely puree everything and pass through a sieve. Pour into a metal container and freeze for about 1 hour, stirring occasionally.
Add honey to yogurt and stir until smooth. Divide alternately with the fruit puree on 8 ice cream molds, insert wooden sticks and freeze for at least 4 hours.
To serve, remove the ice cream from the ramekins, finely crumble the cookies and sprinkle over the ice cream.
