I love rhubarb. It’s something that usually can’t be found at the markets here in my town so I have to rely on “underground” rhubarb if I want any. My mom grows it in her yard but she’s afraid it isn’t safe to eat so I never get any of it. So when another teacher asked me if I wanted some from her garden a few weeks ago I jumped at the chance. She ended up giving me 3 pounds of rhubarb!
Since it’s been so hot I wanted to make a cold treat to beat the heat. Sorbet and ice cream came to mind but since I don’t have an ice cream maker I was looking to make a sorbet. Then I found the recipe. Rhubarb ice cream without an ice cream maker! I was thrilled.
The rhubarb is baked in the oven with sugar until it is soft. Then it’s mixed with heavy cream and some spices and frozen. I wasn’t quite sure how it would turn out but it ended up a really pretty pink color and froze solid. As soon as it came out of the freezer it softened and was much like a soft serve ice cream.
It was sweet but slightly tart from the rhubarb. There were small chunks of the rhubarb in it which made it pretty delicious. My husband and I enjoyed a bowl after dinner three nights in a row. It was definitely an easy ice cream to make and a great one if you don’t have an ice cream maker.
- 4 c. sliced rhubarb
- 2 c. sugar
- 1 t. lemon juice
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. ginger
- 1/2 t. salt
- 1 c. heavy whipping cream
- Preheat the oven to 400 degrees.
- Combine the rhubarb and sugar in a 13 x 9 baking dish. Toss to combine. Bake for 25 minutes, stirring occasionally. Remove from oven and cool for 5 minutes.
- Pour the rhubarb into a food processor and process until smooth. Transfer to a bowl and refrigerate for 20 minutes or until cold.
- Remove from the refrigerator and stir in the lemon juice, cinnamon, nutmeg, ginger, and salt. Mix well.
- In a medium bowl beat the heavy whipping cream on high speed until stiff peaks form. Fold the whipped cream into the rhubarb mixture. Transfer to a 1 quart freezer container.
- Freeze for 1 hour, stirring every 15 minutes. Place in the freezer and freeze overnight.
Source: Adapted from: Taste of Home