Rhubarb Ice Cream

(from Lucianolinda’s recipe box)

Source: Taste of Home

Categories: frozen dessert

Ingredients

  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 tsp. lemon juice
  • 1 cup heavy whipping cream

Directions

  1. Preheat oven to 375 degrees. In an ungreased 13 × 9-inch baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.
  2. Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
  3. Stir lemon juice into rhubarb. In a small bowl, bet cream until stiff peaks form; fold into rhubarb. In a small bowl, fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.

  4. makes about 2 1/4 cups

Email to a friend | Print this recipe | Back