Rhubarb Ice Cream
  • 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
  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.
Source: Adapted from: Taste of Home
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/rhubarb-ice-cream/