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Rhubarb Ice Cream for 2 Recipe

Rhubarb Ice Cream for 2 Recipe

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 YIELD:2 servings


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


  • 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.

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.

Reviews for Rhubarb Ice Cream for 2

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Reviewed Apr. 27, 2015

"I have made this several times. The last time I used frozen rhubarb and you don't get the pretty pink color, so use fresh. Very tasty, we loved it."

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!!"

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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Wine Pairings

Sweet White Wine

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