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
- 1-1/2 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 1/2 teaspoon lemon juice
- 1/2 cup heavy whipping cream
- 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.
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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