RHUBARB ICE CREAM
You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. -Jan Douglas, Dent, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 17mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
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Ann Harris
[email protected]I made this ice cream for my family and they loved it! The rhubarb flavor is subtle, but it's there. I would definitely make this again.
Mehran Alam
[email protected]This ice cream is delicious! The rhubarb gives it a unique flavor that I really enjoy. I will definitely be making this again.
jac gamer
[email protected]I love this ice cream! It's the perfect balance of tart and sweet. I've made it several times and it's always a hit.
kaluram jkh
[email protected]This ice cream was a bit too tart for my taste, but I think that's because I used frozen rhubarb. I'll try it again with fresh rhubarb next time.
Mufad Ali
[email protected]I made this ice cream for my family and they loved it! The rhubarb flavor is subtle, but it's there. I would definitely make this again.
Heather Zachry
[email protected]This ice cream is delicious! The rhubarb gives it a unique flavor that I really enjoy. I will definitely be making this again.
Rocky Handsome
[email protected]I love this ice cream! It's the perfect balance of tart and sweet. I've made it several times and it's always a hit.
Paind Khan
[email protected]This ice cream was a bit too tart for my taste, but I think that's because I used frozen rhubarb. I'll try it again with fresh rhubarb next time.
Jovan Drummer
[email protected]This ice cream was easy to make and turned out great! The rhubarb flavor is subtle, but it's there. I would definitely make this again.
PRAISE ADEWUMI
[email protected]I made this ice cream for a party and it was a hit! Everyone loved the unique flavor. I would definitely recommend this recipe.
Bardewa Riyana
[email protected]This ice cream was delicious! The rhubarb gave it a tart and refreshing flavor, and the cream cheese made it smooth and creamy. I will definitely be making this again.