Christmas Recipes

Rhubarb Ice Cream


3 c. thinly sliced fresh or frozen rhubarb
2 c. sugar
1 tsp. lemon juice
1 c. heavy whipping cream


Place rhubarb in an ungreased 13x9x2" baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375 for 30-40 minutes or until tender, stirring occasionally. Cool slightly. process in batches in blender. Transfer to a bowl; cover and refrigerate until chilled. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form. Gradually fold in rhubarb mixture. Transfer to a shallow 2 qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight. Makes 2 3/4 c.

Added On: 2008-06-11
Submitted By: Staff
Filed under the following categories:
¬ Rhubarb ¬ Dessert ¬ Ice Cream

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