Rhubarb-Strawberry Float

Oxmoor House
Serve this float the old-fashioned way —with a straw and a spoon.
2 servings


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1/2 pound frozen chopped rhubarb (about 1 1/2 cups)
1 cup water
4 packets sugar substitute with aspartame (such as Equal)
1 cup strawberry low-fat ice cream (such as Healthy Choice)


Prep: 6 Minutes
Cook: 14 Minutes
Other: 1 Hours

Combine rhubarb and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Strain rhubarb through a sieve into a bowl; discard solids. Add sugar substitute to rhubarb liquid; stir well to dissolve. Cover and chill at least 1 hour.

Spoon 1/2 cup ice cream into each of 2 glasses. Pour 1/2 cup rhubarb liquid over ice cream in each glass.

Created date

March 2010

Nutritional Information

Calories 141
Fat 2.1 g
Satfat 1.0 g
Protein 2.7 g
Carbohydrate 27.5 g
Cholesterol 0 mg
Iron 0.3 mg
Sodium 37 mg
Caloriesfromfat 14 %
Fiber 3.0 g
Calcium 320 mg