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Rhubarb Ice Cream for 2

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
  • Makes
    1-1/3 cups


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


  • Place rhubarb in an ungreased 11x7-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.
  • 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.
Nutrition Facts
2/3 cup: 612 calories, 22g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 106g carbohydrate (101g sugars, 2g fiber), 2g protein.

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