I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a […]
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Have you ever tried making your own barbecue sauce? Well it’s easier than you think! Rhubarb-b-q Chicken Drumsticks are the perfect place to start. Fresh rhubarb and apricot preserves pair perfectly to create this surprising and unique flavor profile. It’s tangy and sweet, with just […]
I’ll be honest…I’ve never even tried rhubarb until I made this recipe! But if you’re going to be adventurous and try something new, I can’t think of a better way to do it than in ice cream form. My Dad grows rhubarb in his garden every year. It’s easy to grow, requires very little maintenance, and produces a huge crop. As soon as I get a little more space to garden this will be the first thing planted. Rhubarb Ice Cream is the perfect mixture of tart and sweet. This rich and creamy, decadent ice cream is loaded with rhubarb flavor. It almost reminds me of a sherbet. Mmmm!! SO good!! No ice cream machine? No worries. This no churn recipe is amazingly easy and requires only 4 ingredients. How do you top that? You can’t!
Here’s all you’ll need: rhubarb, sugar, lemon juice, and heavy cream.
Start by slicing the rhubarb into small chunks. Slicing rhubarb is very similar to slicing celery. Chop off the tops and bottoms and discard just as you would celery. Don’t worry….celery ice cream is not on my list any time soon!! That is definitely not what THIS blog is about!!
Next place the chopped rhubarb into a 13X9-inch pan. Cover with sugar and toss to coat. I know it looks like a whole lotta sugar but trust me, Rhubarb Ice Cream is totally worth the splurge! Treat yo self!!
Cover and bake in a 375 degree preheated oven for 40 minutes or until the rhubarb is tender. Stir several times throughout cooking. The juices from the rhubarb combined with the melted sugar will produce some liquid. This is totally fine and exactly what we want!
Remove the pan from the oven and cool the mixture slightly. Place the rhubarb mixture into a blender and process until it’s pureed. We’re shooting for a smooth liquid with no rhubarb chunks remaining. Then stir in the lemon juice. My handy dandy Ninja was perfect for the job! I love to break out this lil guy when I don’t feel like pulling out (or cleaning) my whole big blender. These cute lil cups are dishwasher safe too! Love it!!
Meanwhile place the heavy whipping cream in a large bowl. Mix on the lowest speed for 30 seconds. Gradually increase the speed every thirty seconds or so until you reach the highest setting. Beat on high for several minutes, until stiff peaks begin to form. I find it helpful to move the beaters in a back and forth motion in the bowl. And don’t forget to scrape those sides either. Voila! Whipped cream!!
Now fold the whipped cream into the rhubarb mixture until fully combined. I was half tempted to leave this as is because it’s just so pretty with all the swirls!
Once fully combined, place the mixture into a shallow freezable dish. A shallow container will help the mixture to freeze faster. Freeze for 1 hour, stirring every 15 minutes. Cover and continue to freeze overnight or until the ice cream is firm.
Doesn’t that look fabulous???? I can’t think of a better use for rhubarb! Enjoy Rhubarb Ice Cream plain, with strawberry syrup, or rainbow sprinkles!!! Delish!!!! If you love Ice Cream as much as we do, be sure to check out our Praline Ice Cream Topping as well!
Rhubarb Ice Cream
- 3 cups sliced fresh rhubarb
- 2 cups sugar
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- Step 1 Slice the rhubarb into small chunks. Place the chopped rhubarb into a 13X9-inch pan. Cover with sugar and toss to coat.
- Step 2 Cover and bake in a 375 degree preheated oven for 40 minutes or until the rhubarb is tender. Be sure to stir several times throughout cooking.
- Step 3 Remove the pan from the oven and cool the mixture slightly. Place the rhubarb mixture into a blender and process the mixture until it’s pureed. Stir in the lemon juice.
- Step 4 Place the heavy whipping cream in a large bowl. Mix on lowest speed for 30 seconds. Gradually increase speed every thirty seconds or so until you reach the highest setting. Beat on high for several minutes, until stiff peaks begin to form.
- Step 5 Fold the whipped cream into the rhubarb mixture until fully combined. Place the mixture into a shallow freezable dish.
- Step 6 Freeze for 1 hour, stirring every 15 minutes. Cover and continue to freeze overnight or until the ice cream is firm. Enjoy!!
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