Ice cream, Rhubarb, Popsicle

Rhubarb Eskimo

Ingredients

Servings 1
  • stalk of rhubarb 1 kg
  • sugar 0.5 kg
  • beetroot juice 300 ml
  • vegetable oil 600 ml

Cooking

Step 1

Grind the rhubarb stalk in a blender until smooth.

Step 2

Put the chopped rhubarb into a saucepan, cover with sugar and cook until a thick consistency is obtained. Then pour into molds and freeze.

Step 3

Prepare beet oil separately. Beat beetroot juice and vegetable oil in a mixer.

Step 4

To serve, put the popsicle on a plate, decorate with a spoonful of sour cream, fresh rhubarb, beetroot oil and a green pea sprout.

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