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“I sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!” —Denise Linnett, Picton, Ontario
Nutritional Facts 1/2 cup equals 325 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 25 mg sodium, 54 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Rhubarb Ice Cream in Country Woman April/May 2009, p38
Lighter Homemade Ice CreamTo lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska
To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska
This warm and sweet dessert is full of fresh tart flavors. It's great with a scoop of creamy vanilla ice cream.RELATED RECIPESStrawberry Rhubarb CobblerRhubarab Strawberry Crunch Recipe
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Reviewed on Jun. 27, 2011 by Teri or Kimberly
I made this using half and half, and only 1 cup of sugar, and it turned out really well. The ginger is a bit of a shock, although it adds to the taste. The lemon is definitely a good addition.
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