Rhubarb Compote With Toasted-Almond Ice Cream Balls – a delicious recipe with rhubarb, sugar, tapioca, orange marmalade, vanilla ice cream, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Trim rhubarb and cut into 1/2-in. pieces. In a large bowl, mix rhubarb with sugar, tapioca, and marmalade and let sit 15 minutes. Divide rhubarb and juices among eight 1-cup ramekins and set ramekins on a baking sheet.
2
Bake rhubarb until soft but still holding its shape, about 30 minutes. Transfer to a rack and let cool a little.
3
Meanwhile, scoop out 8 small ice cream balls and set on baking sheet in freezer. Freeze at least 15 minutes, or until quite hard. Put almonds in a bowl and coat each ball with nuts; then put the balls back in freezer until ready to serve.
4
Serve rhubarb warm or at room temperature, each ramekin topped with an ice cream ball.
5
Note: Nutritional analysis is per serving.
325
kcal
Calories
12
g
Fat
30
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds rhubarb (see Notes), 1/3 cup sugar, 2 teaspoons instant tapioca, 1/2 cup orange marmalade, and more.
Yes, Rhubarb Compote With Toasted-Almond Ice Cream Balls falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
