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