Rhubarb Ice Cream for 2
Total TimePrep: 40 min. + freezing
- 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 Facts2/3 cup: 612 calories, 22g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 106g carbohydrate (101g sugars, 2g fiber), 2g protein.
Apr 27, 2015
I have made this several times. The last time I used frozen rhubarb and you don't get the pretty pink color, so use fresh. Very tasty, we loved it.
Jun 8, 2014
This was just in the new issue of Taste of Home (J/J 2014) but double this amount. Mine didnt come out this pretty pink color (ny rhubarb is more green) but it sure does taste fantastic! other than the baking time, quick and easy and delicious..highly recommend this!!
Apr 26, 2009
I have some frozen rhubarb and will try this recipe as soon as I purchase some whipping cream.It sounds delicious and so easyJeanne Szymanski, Alpena, MI