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Refreshing Rhubarb Ice Cream Recipe
Refreshing Rhubarb Ice Cream Recipe photo by Taste of Home

Refreshing Rhubarb Ice Cream Recipe

Read Reviews (3)
5 3
Publisher Photo
No matter where my family is stationed, this rhubarb recipe always makes me think of my parents’ backyard garden in Rochester, New York. —Rachel Garcia, Fort Knox, Kentucky
TOTAL TIME: Prep: 25 min. + freezing Bake: 30 min. + cooling
MAKES:5 servings
TOTAL TIME: Prep: 25 min. + freezing Bake: 30 min. + cooling
MAKES: 5 servings

Ingredients

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

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.

Directions

  1. Preheat oven to 375°. In an ungreased 13x9-in. 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, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. Yield: about 2-3/4 cups.
Originally published as Rhubarb Ice Cream in Taste of Home April/May 2004, p11

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Refreshing Rhubarb Ice Cream(3)

AVERAGE RATING
   (3)
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 (3)
4 Star
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MY REVIEW
Reviewed May. 27, 2013

Very good ice cream. Easy to make and slightly tart and sweet. Yum!

MY REVIEW
Reviewed Jul. 2, 2011

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

MY REVIEW
Reviewed Apr. 7, 2010

Easy to make. Great taste. I make it every spring when rhubarb is in season.

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