| Ingredients |
| 1 |
lbs |
rhubarb, chopped |
| 1½ |
cup |
sugar |
| 1 |
pint |
heavy cream (480ml) |
| |
|
| Preparation steps: |
- 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.
- Place the rhubarb mix in a blender and process until pureed.
Transfer to a bowl and refrigerate for 15 minutes.
- Whip the heavy cream until it becomes stiff whipped cream.
- Gently fold the rhubarb mix into the whipped cream.
- Place the bowl in the freezer, and mix every 15 minutes for one hour.
- Transfer to a plastic container and freeze for 12 hours.
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