Rhubarb Ice Cream Recipe

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Recipes.net Team Published: May 1, 2020 Modified: September 18, 2020
Rhubarb Ice Cream Recipe

This is a fun recipe that is a delicious accomplishment.

How To Make Rhubarb Ice Cream

An incredibly flavorful take on ice cream! Experience the wonderful combination of smooth and creamy along with the sweet and slightly tart from simmered-down rhubarb.

  • 3 cups rhubarb (fresh or frozen, thinly sliced )
  • 2 cups sugar
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream
  1. Place rhubarb in an ungreased 13×9-inch baking dish. Sprinkle with sugar, tossing to coat.

  2. Cover and bake in a 375 degree F oven for 30 to 40 minutes, or until tender, occasionally stirring.

  3. Cool slightly.
  4. Process in batches in food processor or blender until smooth.
  5. Transfer to a bowl, cover and refrigerate until chilled.
  6. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form.
  7. Gradually fold into rhubarb mixture.
  8. Transfer to a shallow 2-qt freezer container.
  9. Freeze uncovered for 1 hour, stirring every 15 minutes.
  10. Cover and freeze overnight.

How To Make Rhubarb Ice Cream

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An incredibly flavorful take on ice cream! Experience the wonderful combination of smooth and creamy along with the sweet and slightly tart from simmered-down rhubarb.

Cook: 40 mins
Total: 1 hr 40 mins
Serves:
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Ingredients

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

Instructions

  1. Place rhubarb in an ungreased 13x9-inch baking dish. Sprinkle with sugar, tossing to coat.

  2. Cover and bake in a 375 degree F oven for 30 to 40 minutes, or until tender, occasionally stirring.

  3. Cool slightly.
  4. Process in batches in food processor or blender until smooth.
  5. Transfer to a bowl, cover and refrigerate until chilled.
  6. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form.
  7. Gradually fold into rhubarb mixture.
  8. Transfer to a shallow 2-qt freezer container.
  9. Freeze uncovered for 1 hour, stirring every 15 minutes.
  10. Cover and freeze overnight.

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