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You don't need an ice cream freezer to make this rich refreshing treat from Jan Douglas, Dent, Minnesota. "Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me," Jan jots.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 236 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 17 mg sodium, 35 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Rhubarb Ice Cream in Quick Cooking March/April 1999, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 23, 2012 by jkhsmn
I've been using this recipe for years. It tastes just like fresh rhubarb pie.
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© Reiman Media Group, LLC., 2012