Rhubarb-Strawberry Float

Serve this float the old-fashioned way —with a straw and a spoon.

Yield: 2 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 2.1g
  • Saturated fat: 1.0g
  • Protein: 2.7g
  • Carbohydrate: 27.5g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 37mg
  • Calories from fat: 14%
  • Fiber: 3.0g
  • Calcium: 320mg


  • 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)


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