Rhubarb Ice Cream


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This is a fun recipe that is a delicious accomplishment.

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

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Place rhubarb in an ungreased 13x9 inch baking dish Sprinkle with sugar, tossing to coat Cover and bake in a 375 degree oven for 30-40 minutes, or until tender, occasionally stirring. Cool slightly. Process in batches in food processor or blender until smooth. 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 into rhubarb mixture. Transfer to a shallow 2-qt freezer container. Freeze uncovered for 1 hour, stirring every 15 minutes. Cover and freeze overnight

Yield: 2 3/4 cups

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