Recipe serves: 8

Rhubarb ice cream

1 lbs rhubarb, chopped
cup sugar
1 pint heavy cream (480ml)

Preparation steps:
  1. In a medium pot cook the rhubarb and sugar for 10 minutes on medium-low heat. The rhubarb softens and the mix release liquids when the sugar dissolve, similar to cooking jam. Set a side for 10 minutes to cool down.
  2. Place the rhubarb mix in a blender and process until pureed.
    Transfer to a bowl and refrigerate for 15 minutes.
  3. Whip the heavy cream until it becomes stiff whipped cream.
  4. Gently fold the rhubarb mix into the whipped cream.
  5. Place the bowl in the freezer, and mix every 15 minutes for one hour.
  6. Transfer to a plastic container and freeze for 12 hours.

Picture of recipe

Take note!
  • Measurements:

    1 lbs rhubarb = 4 large sticks
    = 4 cups chopped rhubarb

    1 pint heavy cream = 2 cups