Refreshing Rhubarb Ice Cream Recipe
- 3 cups sliced fresh rhubarb
- 2 cups sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 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.
1/2 cup: 489 calories, 18g fat (11g saturated fat), 65mg cholesterol, 22mg sodium, 85g carbohydrate (81g sugars, 1g fiber), 2g protein.
Reviews for Refreshing Rhubarb Ice Cream
"Very good. Cooked it on the stovetop as another reader suggested which worked fine."
"The BEST ice cream ever. I like one reviewers suggestion of cooking on the stovetop..i may try that..but baking works just fine, too, and really brings out the flavor. I didnt find it too sweet..but it IS very rich..i can do with 1/4 cup for a serving. i eat it very slowly and savor....so so good!!!"
"This recipe is VERY good, however, WAY too sweet! I would definitely half the amount of sugar and up the amount of cream added to this recipe. If these simple changes are made it would be perfect!"
"Delicious! Just the right amount of rhubarb flavor throughout. Make sure the mixture is thick enough to prevent the rhubarb pieces from sinking before you stop stirring every 15 minutes. A layer of the rhubarb pieces ended up at the bottom of our container. It still tasted good, but wasn't as well distributed as it could have been if we'd waited a bit longer."
"Okay, I was going to give this recipe only 4 stars, not because the end result isn't fantastic--it is! I just find the technique questionable. baking the rhubarb and sugar, especially covered, and having to stir it in the oven for that length of time seems to me to be both messy and a waste of the oven's energy as well as the cook's. The end result is much more easily achieved by cooking the rhubarb and sugar on the stove top over medium heat. Then it takes about ten minutes, and the sugar is much better dissolved. So 4 out 5 for technique. But this recipe scores extra points over other ice cream recipes for two reasons--1) it is one of the few ice cream recipes out there that does not require a uni-tasking ice cream maker, and 2) it deserves extra points to offset the reviewer who gave it only 4 stars because it tastes too much like rhubarb. I'm still scratching my head at that one. Bottom line is, this is an excellent and easy recipe, which could be made just a little easier by utilizing the stove top."
"This was so easy to make and so GOOD!"
"This recipe was a little out of my comfort zone, as I've never cooked with rhubarb before. I have to say, however, I was pleasantly surprised with the results. This recipe is very creamy and full of flavor. My only thought is rhubarb is a bit overpowering. Next time I prepare this recipe, I'm going to pour it into a graham cracker pie crust before placing it in the freezer. I'm hoping this will give the recipe some contrasting flavors."
"Loved this. Very easy to make."
"Very good ice cream. easy to make and slightly tart and sweet. Yum!"
"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"
"easy to make. Great taste. I make it every spring when rhubarb is in season."