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Rhubarb Ice Cream for 2 Recipe
Rhubarb Ice Cream for 2 Recipe photo by Taste of Home

Rhubarb Ice Cream for 2 Recipe

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This is a great small version of a delicious recipe. This is refreshing and rich-tasting ice cream on a hot summer evening.—Rachel Garcia, Arlington, Virginia
TOTAL TIME: Prep: 40 min. + freezing
MAKES:2 servings
TOTAL TIME: Prep: 40 min. + freezing
MAKES: 2 servings

Ingredients

  • 1-1/2 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 1/2 teaspoon lemon juice
  • 1/2 cup heavy whipping cream

Nutritional Facts

2/3 cup equals 612 calories, 22 g fat (14 g saturated fat), 82 mg cholesterol, 26 mg sodium, 106 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Place rhubarb in an ungreased 11-in. x 7-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 25-30 minutes or until tender, stirring occasionally. Cool slightly. Process in a food processor until blended. Transfer to a bowl; cover and refrigerate until chilled.
  2. Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight. Yield: 1-1/3 cups.
Originally published as Rhubarb Ice Cream for 2 in Cooking for 2 Newsletter 2009, p4/09

Nutritional Facts

2/3 cup equals 612 calories, 22 g fat (14 g saturated fat), 82 mg cholesterol, 26 mg sodium, 106 g carbohydrate, 2 g fiber, 2 g protein.

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

Reviews for Rhubarb Ice Cream for 2(1)

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MY REVIEW
Reviewed Apr. 26, 2009

I have some frozen rhubarb and will try this recipe as soon as I purchase some whipping cream.

It sounds delicious and so easy

Jeanne Szymanski, Alpena, MI

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