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Title: Refreshing Rhubarb Ice Cream
Categories: Five, I scream, Dairy, Citrus
Yield: 3 servings

3 c Sliced fresh rhubarb
2 c Sugar
1 ts Lemon juice
1 c Heavy whipping cream

Set oven @ 375ºF/190ºC.

In an ungreased 13 X 9" baking dish, combine rhubarb and
sugar; toss to combine. Bake, covered, 30-40 minutes or
until tender, stirring occasionally. Cool slightly.

Place rhubarb mixture in a blender; cover and process
until pureed. Transfer to a bowl; refrigerate, covered,
until cold.

Stir lemon juice into rhubarb. In a small bowl, beat
cream until stiff peaks form; fold into rhubarb mixture.
Transfer to a shallow 1-qt. freezer container. Freeze 1
hour, stirring every 15 minutes. Freeze, covered,
overnight or until firm.

Rachel Garcia, Honolulu, Hawaii

Makes: about 2-3/4 cups

RECIPE FROM: https://www.tasteofhome.com

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