Rhubarb jam with ice cream – a detailed recipe preparations. Nutritional value of one serving: (total 
Calories 221, total fat 8 g., saturated fat g., proteins 2 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: ДжонниValiant Time: 20 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr rhubarb, cut into 1 – 1.5 cm. pieces (approximately 4 tbsp.)
- 500 ml vanilla ice cream
- 1/2 tbsp. Sahara
- 1/4 Art. honey
- 3 tbsp. l (45 gr.) Butter, cut into pieces
- 1/2 tsp ground cinnamon, and also for sprinkling
- Dry breakfast cushions made of wheat, oat, rice or cornmeal
- Powdered sugar, for sprinkling
Recipes with similar ingredients: rhubarb, honey, cinnamon, sugar powder, vanilla ice cream, breakfast cereal
Recipe preparation:
- Mix rhubarb, sugar, honey in a large heat-resistant bowl, butter and cinnamon. Cover the bowl with plastic wrap and use a knife or fork to make small holes in order to steam came out. Cook in the microwave until rhubarb will not become soft, about 6 minutes Carefully remove the film and mix the jam.
- Meanwhile, crush the pads into a separate bowl. To sprinkle icing sugar and cinnamon.
- Put rhubarb jam in a bowl, put on top ice cream and sprinkle with crumbled pads.
