Refreshing Rhubarb Ice Cream

Name: Refreshing Rhubarb Ice Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: about 2-3/4 cups.
Ingredients: 3 cups sliced fresh rhubarb; 2 cups sugar; 1 teaspoon lemon juice; 1 cup heavy whipping cream

No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Colorado Springs, Colorado

Ingredients

3 cups sliced fresh rhubarb
2 cups sugar
1 teaspoon lemon juice
1 cup heavy whipping cream

Directions

Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.
Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.

Nutrition Facts

1/2 cup: 489 calories, 18g fat (11g saturated fat), 65mg cholesterol, 22mg sodium, 85g carbohydrate (81g sugars, 1g fiber), 2g protein.

Originally published as Rhubarb Ice Cream in Taste of Home April/May 2004

Reviews

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Average Rating:

Laurelsinthekitchen

Jun 15, 2018

Very creamy with good rhubarb flavor. Very rich.
Jan

Jun 24, 2017

Very good ice cream. I followed the recipe except that I cooked the rhubarb on the stove top. I wasn't willing to wast all that electricity using the oven, especially when the stove top, in this case, is more efficient. I agree with other reviewers that there is lovely sweet and tart taste. To the reviewer who commented about the rhubarb bits sinking to the bottom - it sounds like you missed the puree step - there are no bits to sink - it's very smooth. The one question I have is could some of the cream be replaced with milk or a lighter cream to produce a lighter result. Thanks to TasteofHome for a nice recipe, and different, to use rhubarb.
mt2az

May 30, 2017

Very good. Cooked it on the stovetop as another reader suggested which worked fine.
nightskystar

May 30, 2016

The BEST ice cream ever. I like one reviewers suggestion of cooking on the stovetop..i may try that..but baking works just fine, too, and really brings out the flavor. I didnt find it too sweet..but it IS very rich..i can do with 1/4 cup for a serving. i eat it very slowly and savor....so so good!!!
Shuka...

Jul 14, 2014

This recipe is VERY good, however, WAY too sweet! I would definitely half the amount of sugar and up the amount of cream added to this recipe. If these simple changes are made it would be perfect!
NH-rescue

Jul 1, 2014

Delicious! Just the right amount of rhubarb flavor throughout. Make sure the mixture is thick enough to prevent the rhubarb pieces from sinking before you stop stirring every 15 minutes. A layer of the rhubarb pieces ended up at the bottom of our container. It still tasted good, but wasn't as well distributed as it could have been if we'd waited a bit longer.
cast_iron_king

Jun 22, 2014

Okay, I was going to give this recipe only 4 stars, not because the end result isn't fantastic--it is! I just find the technique questionable. Baking the rhubarb and sugar, especially covered, and having to stir it in the oven for that length of time seems to me to be both messy and a waste of the oven's energy as well as the cook's. The end result is much more easily achieved by cooking the rhubarb and sugar on the stove top over medium heat. Then it takes about ten minutes, and the sugar is much better dissolved. So 4 out 5 for technique. But this recipe scores extra points over other ice cream recipes for two reasons--1) it is one of the few ice cream recipes out there that does not require a uni-tasking ice cream maker, and 2) it deserves extra points to offset the reviewer who gave it only 4 stars because it tastes too much like rhubarb. I'm still scratching my head at that one. Bottom line is, this is an excellent and easy recipe, which could be made just a little easier by utilizing the stove top.
ahappymommyof3

Jun 10, 2014

This was so easy to make and so GOOD!
Remenec

Jun 9, 2014

This recipe was a little out of my comfort zone, as I've never cooked with rhubarb before. I have to say, however, I was pleasantly surprised with the results. This recipe is very creamy and full of flavor. My only thought is rhubarb is a bit overpowering. Next time I prepare this recipe, I'm going to pour it into a graham cracker pie crust before placing it in the freezer. I'm hoping this will give the recipe some contrasting flavors.
SallyJ

Jun 6, 2014

Loved this. Very easy to make.