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

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
6 mins
cook:
14 mins
additional:
1 hr
total:
1 hr 20 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

141 calories; fat 2.1g; saturated fat 1g; protein 2.7g; carbohydrates 27.5g; iron 0.3mg; sodium 37mg; calories from fat 14%; fiber 3g; calcium 320mg.
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