Thursday, May 26, 2011

Strawberry Rhubarb Sauce and Quick Icecream

A good friend who has lots of rhubarb gave me some the other day.  It's so nice to have friends with gardens!  I live in a town home and have a patio but no yard for a garden anymore.  I do intend to grow some tomatoes and zucchini and maybe some herbs in pots this year, but it's been cold here in Minnesota!  I haven't gotten anything started yet. But I'm thankful for friends who like to share their excess from their gardens.  I love rhubarb!  It was a delight to get some!  So I made some rhubarb sauce with it and it turned out so good, I thought I'd share it.

Of course when you have rhubarb sauce, it's nice to have something to put it over also.  It's pretty good all by itself but I've been eating it in sweetened kefir cheese, and tonight decided to make some ice cream but I didn't want to do the messy stuff in a bag.  So I just did it this way...

* Exported from MasterCook *

                         Quick and Easy Ice cream

Recipe By     :Ginny
Serving Size  : 1     Preparation Time :0:00
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2         cup  heavy cream
  1/2         cup  Trader Joe's Unsweetened Vanilla Almond Milk
  2            packets  Truvia
  8            drops  liquid stevia -- (or sweetener of your choice)

Mix together all the ingredients and pour into an ice cube tray.  Freeze for about an hour or until solid.  Put in a food processor and process with the S blade until it's smooth and creamy.  Eat right away or freeze for about 20 min. longer or until desired consistency.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 430 Calories; 46g Fat (88.6% calories from fat); 3g Protein; 10g Carbohydrate; 6g Dietary Fiber; 163mg Cholesterol; 133mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 9 Fat.

NOTES : 4 g. usable carbs

Here's the Strawberry Rhubarb sauce:

* Exported from MasterCook *

                         Strawberry Rhubarb Sauce

Recipe By     :Ginny
Serving Size  : 16  
Categories    : Dessert/Sauces/dressings/Misc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6           cups  rhubarb -- diced
  1           pound  frozen strawberries, unsweetened
  1/2        cup  Torani vanilla flavored SF syrup
  12         packets  Truvia -- (or sweetener equal to 1/2 cup sweetening power)
  2           tablespoons  dry red wine
  .3           ounces  sugar free raspberry gelatin, GV -- (Walmart brand... no maltodextrin)

Place the rhubarb in a larg pot, add the frozen strawberries.  I did not thaw them, but you can if you want, or use fresh.  Add the Torani Syrup and the Truvia and the wine and bring to a boil.

Reduce heat to a simmer and simmer for about 6 minutes stirring all the while.  When it's turned into a sauce, remove from the heat and stir in the gelatin well, until it is all dissolved.  Place in the refrigerator until thoroughly chilled.

It will thicken as it chills.  If you want it thicker you could add a larger box of gelatin maybe.  Mine was just right for me.

  "2 quarts"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 21 Calories; trace Fat (2.7% calories from fat); 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 152mg Sodium.  Exchanges: 1/2 Fruit.

NOTES : 3 g. usable carbs per 1/2 cup serving

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