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"Always refreshing, this rich-tasting ice cream is great on a spring or summer evening," suggests field editor Rachel Garcia of Honolulu, Hawaii.
Cooking for 2: Rhubarb Ice Cream for 2
Nutritional Facts 1 serving (1/2 cup) equals 489 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 22 mg sodium, 85 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Rhubarb Ice Cream in Taste of Home April/May 2004, p11
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 02, 2011 by garvi97
I've made this recipe twice, once by the letter, and once my way. End result the same - Wonderful!!! I found it faster and easier to cook the rhubarb down in a heavy saucepan, like making rhubarb sauce. I still "pureed" it in the blender after cooling, folded it into the whipped cream as per the original recipe
Reviewed on Apr. 07, 2010 by josephmbaloga
Easy to make. Great taste. I make it every spring when rhubarb is in season.
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