Rhubarb Ice Cream

Rhubarb Ice Cream

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Ingredients

  • 3 C fresh rhubarb, sliced
  • 2 C Pioneer® Sugar
  • 1 tsp. lemon juice
  • 1 C heavy whipping cream

Directions

  1. Preheat oven to 375° F.In an ungreased 13 x 9-inch baking dish, combine rhubarb and Pioneer® Sugar; toss to combine. Cover and bake 30 – 40 minutes or until tender; stir occasionally. Remove and cool slightly.
  2. Add rhubarb mixture to a blender; cover and process until pureed. Transfer to a bowl; cover and refrigerate until cold. 
  3. Remove rhubarb from refrigerator and stir in lemon juice. 
  4. In a mixing bowl, beat heavy cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container. Freeze 1 hour, stirring every 15 minutes. Cover and freeze overnight or until firm.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.