Rhubarb Sherbert
1 pound rhubarb stalks
8 packs Equal
2 tsp. lemon juice
1/2 cup heavy cream
Chop the rhubarb coarsely. Place it in a saucepan with
1 tablespoon water. Cover and cook over low heat until
soft. Puree the rhubarb in a food processor. Let cool in
refrigerator for about 20 minutes.
Whip the heavy cream until stiff. Add lemon juice and
Equal to cooled rhubarb. Fold the heavy cream into the
rhubarb mixture.
Freeze in ice cream maker or put in metal pan in freezer
to freeze.
Makes 6 servings at approx. 5.3g carbs each.
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Email: loon-one@angelfire.com
