'Always refreshing, this rich-tasting ice cream is great on a spring or summer evening,' suggests field editor Rachel Garcia of Honolulu, Hawaii.

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Recipe Summary test

prep:
40 mins
total:
40 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rhubarb in an ungreased 13-in. x 9-in. x 2-in. baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375 degrees F for 30-40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in a blender or food processor. Transfer to a bow; cover and refrigerate until chilled.

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  • Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow 2-qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.

Nutrition Facts

490 calories; protein 1.6g; carbohydrates 84.7g; fat 17.8g; cholesterol 65.2mg; sodium 21mg. Full Nutrition
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Reviews (7)

Rating: 4 stars
05/18/2011
I used this as a sort of jumping off point because I have the ice cream maker attachment for my KitchenAid Mixer, so here are the adjustments I made in case someone else wants to do the same: I sliced the 3 cups of fresh rhubarb, and since previous people mentioned the sugar being a bit heavy I only sprinkled 1 cup of sugar on them before baking. It was plenty! The rhubarb still had a strong flavor but it was nicely sweetened. I let it cool a bit and then put it in a food processor and then let the puree cool. After that I made a normal ice cream base with 2 large eggs, 2 cups of heavy whipping cream, and 1 cup of milk. I mixed those with the whisk attachment and then mixed in the rhubarb puree, then let the batter cool overnight. The next day I churned for 20 minutes and then put it in the freezer to ripen. It tastes amazing! The only odd thing I've found is that once frozen it becomes very hard, so I recommend letting it sit out for a few minutes to soften up before you eat it. Also, don't be surprised if it's not the lovely pink color like in the photo - mine looks like vanilla. Read More
(10)
Rating: 5 stars
06/18/2007
We had a glut of Rhubarb from our allotment and were fed up with Rhubarb Crumble so decided to try this. It is lovely. It's very sweet (in fact it took up all the sugar we had in the house as we're not a sweet toothed family) so my advice if you've got a more savoury tooth is to treat it like a good chocolate and only have a little bit at a time as it's so rich; but if you serve it with something else it will go down a treat. Actually some crushed ginger biscuits sprinkled over the top would probably be lovely. This recipe is definitely a keeper in this house as we have a glut of Rhubarb every year. Read More
(7)
Rating: 3 stars
04/22/2007
good but not as good as stores Read More
(3)
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Rating: 4 stars
06/01/2009
We really liked this. I cut the sugar down to one cup and it was still sweet. Read More
(3)
Rating: 2 stars
05/19/2012
I really wanted this to turn out...but it has been in the freezer for over 24 hours and it is still really soft :( I'm so sad, I have so much rhubarb to use up and thought this would be great. Oh well. Read More
(2)
Rating: 2 stars
06/17/2011
I have a HUGE sweet tooth, and yet this was so sweet I could not even eat it. All four members of my family agreed. I should have read the other reviewers' suggestion to cut down the sugar by half, because it would probably still be sweet even then. This might make a good layer in some kind of ice cream cake if other layers had very little sugar. Read More
(2)
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Rating: 5 stars
01/04/2010
I loved this recipe! I will make it again, and again. Thank you Rachel for sharing it! Read More
(1)