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Ingredients
- 1 lb Rhubarb, cut in rough chunks (do not peel)
- 1Â 1/4 c. Sugar
- 1 c. ,Water
- 2 Tbsp. Port, elderberry wine, or possibly red currant liqueur
- 1 x Egg white
Directions
- Boil the rhubarb, sugar, and water together till the rhubarb is soft, about 10 min. Puree in a food processor or possibly blender, then blend in the wine and egg white. Allow to cold, then freeze the mix in an ice cream freezer according to the manufacturers directions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 856g | |
| Calories 1086 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 1012mg | 29% |
| Total Carbs 269.43g | 72% |
| Dietary Fiber 6.1g | 20% |
| Sugars 255.81g | 171% |
| Protein 3.12g | 5% |
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