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

18 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. + freezing Bake: 30 min. + cooling

Makes

about 2-3/4 cups

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

Refreshing Rhubarb Ice Cream Recipe photo by Taste of Home

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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.

Reviews

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Average Rating:

Keysha
Aug 18, 2020
Wow. Delicious. Easy. Too bad it does require SO much sugar but all things in moderation. So I just have a ramekin-full. The cream and tartness make a refreshing Summer dessert.
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!