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This recipe was uploaded by Berniecouscous
Cut rhubarb into cubes and put in a pan. Heat gently until obtaining a compote. Filter the juice in a colander. Do not be afraid to press the compote to get the juice. Discard the compote and keep the juice. The amount of juice depends on the plant. About 400 ml with one kilogram. Mix 400 ml of juice, 200 g of sugar and the juice of one lemon and boiling it during 5 minutes. Let cooling one night in the frige. Whisk the egg-white. Add the sirup and whisk again. Put the mixture in a ice-cream maker. Keep in a freezer.