Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Simmer. Put the rhubarb, sugar, water, salt and lemon juice in the wide pan and cook over medium heat for 8-10 min, until the rhubarb falls apart.
- 2
Purée. Blend until completely smooth, about 2 min.
- 3
Cool. Pour into a jug, cool, then cover and chill well; the purée keeps for 2 days in the fridge.
- 4
Churn. Churn for 20-25 min.
- 5
Freeze. Pack into the container and freeze for about 1 h, until firm. Soften for 10 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 0.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.22 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 119 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
36.7 g per serving
73.4 % of the 50 g daily maximum · 146.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- wide stainless-steel or enamelled pan
- blender
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 164 kcal |
| Protein | 0.9 g |
| Carbohydrate | 41.5 g |
| of which sugars | 37.8 g |
| of which free sugars | 36.7 g |
| Fat | 0.2 g |
| of which saturates | 0.1 g |
| Fibre | 1.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
