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Rhubarb Smoothies and Shakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.8811
Energy (kCal)412.41
Carbohydrates (g)84.3318
Total fats (g)5.0882
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. RHUBARB BASE: | 2. In a non-reactive medium saucepan, stir together sugar and orange juice. | 3. Stir in rhubarb and bring to boil over medium-high heat. | 4. Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes. | 5. Transfer to airtight container. | 6. Cool, cover and refrigerate for up to 1 week. | 7. FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE: | 8. Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender. | 9. Add some milk or frozen yogurt or ice cream for a thicker shake. | 10. Blend until mixed well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 3/4 cup granulated 239.85 45.006 7.5075 3.7439999999999998
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    rhubarb 4 cups chopped 102.48 22.1552 4.3919999999999995 0.976
    rhubarb 1/2 cup 102.48 22.1552 4.3919999999999995 0.976
    blueberry 1/2 cup frozen 42.18 10.7226 0.5476 0.2442
    milk - - - -
    ice cream 1 scoop low-fat - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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