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Refreshing Rhubarb Ice Cream

No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
  • Total Time
    Prep: 25 min. + freezing Bake: 30 min. + cooling
  • Makes
    about 2-3/4 cups

Ingredients

  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream

Directions

  • Preheat oven to 375°. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.
  • Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
  • Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.
Nutrition Facts
1/2 cup: 489 calories, 18g fat (11g saturated fat), 65mg cholesterol, 22mg sodium, 85g carbohydrate (81g sugars, 1g fiber), 2g protein.

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