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

Rhubarb Ice Cream for 2 Recipe

Publisher Photo
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.

This recipe pairs well with a sweet white wine.

Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now

Reviews for Rhubarb Ice Cream for 2

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MY REVIEW
Reviewed Jun. 8, 2014

This was just in the new issue of Taste of Home (J/J 2014) but double this amount. Mine didnt come out this pretty pink color (ny rhubarb is more green) but it sure does taste fantastic! other than the baking time, quick and easy and delicious..highly recommend this!!

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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