Rhubarb jam with ice cream
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 221, total fat 8 G., saturated fats G., proteins 2 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 221, total fat 8 G., saturated fats G., proteins 2 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
Rhubarb jam with ice cream - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g rhubarb, cut into 1-1.5 cm pieces (about 4 cups)
- 500 ml vanilla ice cream
- 1/2 cup sugar
- 1/4 cup honey
- 3 tbsp (45 g) butter, cut into pieces
- 1/2 tsp ground cinnamon, and more for sprinkling
- Dry breakfast pillows made from wheat, oat, rice or corn flour
- Powdered sugar, for dusting
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Cooking the dish according to the recipe:
- Combine the rhubarb, sugar, honey, butter, and cinnamon in a large heatproof bowl. Cover the bowl with plastic wrap and use a knife or fork to poke small holes to allow steam to escape.
Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the film and stir the jam. - Meanwhile, crumble the pillows into a separate bowl. Sprinkle with powdered sugar and cinnamon.
- Place the rhubarb jam in the bowls, top with ice cream and sprinkle with crumbled rhubarb pillows.
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