Rhubarb Ice Cream



  • 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.

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