- 3 cups sliced fresh or frozen rhubarb
- 2 cups sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- Place rhubarb in an ungreased 13-in. x 9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 30-40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in a blender or food processor. Transfer to a bowl; cover and refrigerate until chilled.
- Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow 2-qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight. Yield: 2-3/4 cups.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Rhubarb Ice Cream(3)
Sort By :
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.