Rhubarb when properly prepared with added sweetness has a fruity taste similar to Strawberries or Red Raspberries while retaining it's vegetable quality. It is commonly paired with assorted berries or even apples and stone fruits in many recipes. As an Ice Cream it is superb as well as unique and not all that difficult to prepare.
1 pound rhubarb, trimmed
2 cups heavy cream
1 cup sugar
1 tablespoon lemon juice
Pre-heat the oven to 375°F.
Cut the rhubarb into half-inch lengths and place them in a shallow baking dish along with the sugar and the lemon juice.
Place the dish on a lower shelf in the pre-heated oven.
Cook for 15 to 20 minutes or until the rhubarb is tender: Let it cool slightly.
Pour the rhubarb in to the food processor.Process until you have a smooth purée. Pour into a container, cover, and transfer to the fridge to chill.
Stir the cream into the rhubarb purée,pour into an ice-cream maker
Churn until the mixture has the consistency of softly whipped cream.
Freeze for a minimum of 2 hours or until the ice cream is firm enough to serve.
This can also be done without an ice cream maker but it's murder on your arms - all that churning ... Oy !
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