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Lemon and Buttermilk Sherbert with Stewed Rhubarb Recipe

Looking for an easy Lemon and Buttermilk Sherbert with Stewed Rhubarb recipe? Learn how to make Lemon and Buttermilk Sherbert with Stewed Rhubarb using healthy ingredients.


Submitted by Kanon42ca

Makes 4 servings



Lemon and Buttermilk Sherbert with Stewed Rhubarb

Recipe Ingredients for Lemon and Buttermilk Sherbert with Stewed Rhubarb

225 grams rhubarb
60 grams sugar
1 tbsp lemon zest
80 ml water
80 ml water
1 tbsp lemon zest
130 grams sugar
225 ml buttermilk
60 ml lemon juice

Recipe Directions for Lemon and Buttermilk Sherbert with Stewed Rhubarb

  1. Stewed Rhubarb: Cut the rhubarb into pieces and toss them with sugar, lemon juice and zest. Cook for about 5 minutes until soft. Do not cook it to mush and keep pieces whole.

  2. Sherbert: In a saucepan, bring the water, sugar and lemon to a boil. Remove from heat, transfer to a bowl and refrigerate until thoroughly chilled. Add the buttermilk and lemon juice once it has chilled in the fridge and churn in your ice cream machine. Transfer to a bowl or ice cream container and freeze.

Categories

Dessert

Nutrition Facts
Serving Size 224.1g
Amount Per Serving
Calories
225
Calories from Fat
5
% Daily Value*
Total Fat
0.6g
1%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
65mg
3%
Potassium
280mg
8%
Total Carbohydrates
54.8g
18%
Dietary Fiber
1.3g
5%
Sugars
51.4g
Protein
2.6g
Vitamin A 2% Vitamin C 26%
Calcium 12% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Low in sodium
  • High in vitamin C
  •   Bad points
  • Very high in sugar
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