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Refreshing Rhubarb Ice 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, Honolulu, Hawaii
  • Total Time
    Prep: 25 min. + freezing Bake: 30 min. + cooling
  • Makes
    about 2-3/4 cups

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.

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Reviews

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Average Rating:
  • Linda
    Aug 6, 2020

    Love it! Easy and delicious.

  • Emily
    Jun 2, 2020

    Amazing, I added less sugar though

  • Ellen
    Jun 1, 2020

    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. .

  • Melody
    Jan 5, 2020

    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.

  • 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.