Rhubarb Ice Cream Recipe

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Rhubarb Ice Cream Recipe
Rhubarb Ice Cream Recipe photo by Taste of Home
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Rhubarb Ice Cream Recipe

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You don't need an ice cream freezer to make this rich refreshing treat from Jan Douglas, Dent, Minnesota. "Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me," Jan jots.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min. + freezing

Ingredients

  • 4 cups sliced rhubarb
  • 2 cups sugar
  • 2 cups water
  • 3 cups miniature marshmallows
  • 3 tablespoons lemon juice
  • 5 to 7 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped

Directions

In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Yield: about 2 quarts.
Originally published as Rhubarb Ice Cream in Quick Cooking March/April 1999, p45

Nutritional Facts

1/2 cup: 236 calories, 11g fat (7g saturated fat), 41mg cholesterol, 17mg sodium, 35g carbohydrate (31g sugars, 1g fiber), 1g protein.

  • 4 cups sliced rhubarb
  • 2 cups sugar
  • 2 cups water
  • 3 cups miniature marshmallows
  • 3 tablespoons lemon juice
  • 5 to 7 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped
  1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
  2. Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
  3. Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Yield: about 2 quarts.
Originally published as Rhubarb Ice Cream in Quick Cooking March/April 1999, p45

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Reviews forRhubarb Ice Cream

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MY REVIEW
spoiledbasher User ID: 3194367 25307
Reviewed Jul. 15, 2014

"This was absolutely delicious! I only had half the cream I needed to make it, and it didn't turn out as smooth as would be expected as a result, but it was just perfect. No one else was a fan, but I plan on keeping this recipe and making a big batch to be frozen for myself!"

MY REVIEW
veeb63 User ID: 227082 52553
Reviewed Jul. 1, 2014

"This is delicious. This really does taste like fresh Rhubarb pie. I like that you don't need an ice cream freezer, but it turns out just as good."

MY REVIEW
jkhsmn User ID: 1361534 19914
Reviewed Apr. 23, 2012

"I've been using this recipe for years. It tastes just like fresh rhubarb pie."

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