Rhubarb Ice Cream

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!

Easy to make Rhubarb Ice Cream is bursting with flavor and is the perfect summer treat.

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.

Rhubarb Ice Cream is the perfect summer treat and the best part?   No ice cream maker needed!

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.

Fresh Rhubarb Ice Cream is easy to make without an Ice Cream Maker!

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.

Rhubarb Ice Cream
 
Ingredients
  • 4 c. sliced rhubarb
  • 2 c. sugar
  • 1 t. lemon juice
  • 1 t. cinnamon
  • ½ t. nutmeg
  • ½ t. ginger
  • ½ t. salt
  • 1 c. heavy whipping cream
Instructions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Pour the rhubarb into a food processor and process until smooth. Transfer to a bowl and refrigerate for 20 minutes or until cold.
  4. Remove from the refrigerator and stir in the lemon juice, cinnamon, nutmeg, ginger, and salt. Mix well.
  5. 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.
  6. Freeze for 1 hour, stirring every 15 minutes. Place in the freezer and freeze overnight.
Notes
Source: Adapted from: Taste of Home

Rhubarb Ice Cream is a delicious summer treat | Hezzi-D's Books and Cooks

Comments

  1. says

    I too love rhubarb but I would never have thought to make ice cream with it. What a flavorful treat! I can barely get my mom to bake with it at all since you know, the leaves are poisonous.

    • HezziD says

      That’s funny you say that because my mom has some in her garden but she won’t eat it. She refuses to cut it and cook with it because of the poisonous leaves yet she’ll eat whatever I make with it.

    • HezziD says

      That’s funny you say that because my mom has some in her garden but she won’t eat it. She refuses to cut it and cook with it because of the poisonous leaves yet she’ll eat whatever I make with it.

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