Refreshing Rhubarb Ice Cream
Total TimePrep: 25 min. + freezing Bake: 30 min. + cooling
Makesabout 2-3/4 cups
Love it! Easy and delicious.
Amazing, I added less sugar though
I love rhubarb. And I like ice cream. But This was overly sweet and one dimensional. Also once the sugar rhubarb mixture cooled I couldn’t fold it into anything because the sugar rhubarb mixture was too thick. And it didn’t taste enough like rhubarb to me. All I tasted was cream and sugar. .
Baking is NOT the same as cooking on stove top as so many people are suggesting. If you want to keep the nutritional value of the rhubarb baking is best. Also taste is so much better.
Very creamy with good rhubarb flavor. Very rich.
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.
Very good. Cooked it on the stovetop as another reader suggested which worked fine.
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!!!
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!
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.