Rhubarb Ices
Rhubarb Ices
A refreshing frozen dessert, perfect for Passover.
Servings 10
Calories 294kcal
Ingredients
- 2 pints / 500 grams fresh strawberries cleaned and hulled
- 2 lbs. / 900 grams – 1 kilo rhubarb cleaned and chopped
- 2 cups semi-dry good quality white wine
- 2.5 cups sugar
- 1.5 Tablespoons fruit flavored liqueur
- 1/2 cup freshly squeezed orange juice pulp removed
Instructions
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Place all ingredients in a large pot and cook, covered, over a low flame until soft, about 45 minutes. Turn off the flame and puree everything with an immersion blender until smooth. Pour this out into a 9×13 pan and allow it to freeze for 6-8 hours.
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Take the pan out of the freezer. If it has become rock hard, allow it to soften for 30 minutes before beginning this next step.
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Scoop the frozen mixture, or cut it into pieces, and place it, half of the pan at a time, into your mixing bowl. Beat it with the metal flat beater on medium speed, until it resembles sorbet consistency. Do this to the entire batch. Refreeze until serving. Remove from freezer 15 minutes before serving for easier scooping.
Nutrition
Calories: 294kcal | Carbohydrates: 65g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 432mg | Fiber: 4g | Sugar: 57g | Vitamin A: 129IU | Vitamin C: 69mg | Calcium: 95mg | Iron: 1mg
Excerpted from my Pesach, gluten free cookbook “A Taste of Tradition: Pesach and Beyond” (Feldheim Publishers)
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Date: March 31, 2025
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