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

Rhubarb Ice Cream Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. + freezing
MAKES: 16 servings

Ingredients

  • 4 cups sliced rhubarb
  • 2 cups sugar
  • 2 cups water
  • 3 cups miniature marshmallows
  • 3 tablespoons lemon juice
  • 5 to 7 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped

Nutritional Facts

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.

Directions

  1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
  2. Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
  3. Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Yield: about 2 quarts.
Originally published as Rhubarb Ice Cream in Quick Cooking March/April 1999, p45

Nutritional Facts

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.

Sweet White Wine

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

Reviews for Rhubarb Ice Cream

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 15, 2014

"This was absolutely delicious! I only had half the cream I needed to make it, and it didn't turn out as smooth as would be expected as a result, but it was just perfect. No one else was a fan, but I plan on keeping this recipe and making a big batch to be frozen for myself!"

MY REVIEW
Reviewed Jul. 1, 2014

"This is delicious. This really does taste like fresh Rhubarb Pie. I like that you don't need an ice cream freezer, but it turns out just as good."

MY REVIEW
Reviewed Apr. 23, 2012

"I've been using this recipe for years. It tastes just like fresh rhubarb pie."

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