Follow these steps for perfect results
sugar
divided
rhubarb
sliced
water
fresh strawberries
divided
fresh lemon juice
low-fat milk
1%
evaporated skimmed milk
canned
frozen egg substitute
vanilla
Combine sugar, rhubarb, and water in a saucepan.
Bring to a simmer over medium heat and cook until rhubarb is tender, about 10-15 minutes.
Remove from heat and let cool slightly.
In a blender, combine the cooked rhubarb mixture with fresh strawberries, lemon juice, low-fat milk, evaporated skimmed milk, egg substitute, and vanilla.
Blend until smooth.
Pour the mixture into a freezer-safe container.
Freeze for at least 30 minutes or until desired consistency is reached.
If using Equal or Sweet One instead of sugar, adjust quantity to equivalent sweetness.
Expert advice for the best results
For a richer flavor, use whole milk instead of low-fat milk.
Adjust the amount of sugar to your liking.
Add a pinch of salt to enhance the flavors.
Let sit at room temperature a few minutes before serving to soften.
Everything you need to know before you start
10 minutes
Can be made ahead and stored in the freezer for several days.
Serve in chilled bowls or glasses. Garnish with a fresh strawberry slice or a sprig of mint.
Serve as a refreshing dessert on a warm day.
Pair with shortbread cookies or biscotti.
Top with whipped cream or a drizzle of honey.
The sweetness and effervescence of Moscato d'Asti complements the dessert's fruity flavors.
Discover the story behind this recipe
Rhubarb is often associated with spring and early summer in North America.
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