Rhubarb Ice Cream

Ingredients

• 3 s fresh or frozen rhubarb, thinly sliced
• 2 s sugar
• 1 teaspoon lemon juice
• 1 heavy whipping cream

Directions

Place rhubarb in ungreased 13x9x2-inch baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375° 30 to 40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in blender or food processor. Transfer to bowl; cover and refrigerate until chilled.
Stir in lemon juice. In mixing bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to shallow 2 quart freezer container. Freeze uncovered, 1 hour, stirring every 15 minutes. Cover and freeze overnight.