Total Time
Prep 10 mins
Cook 15 mins

sweet and tangy and very refreshing.

Ingredients Nutrition


  1. boil water and rhubarb in a large saucepan for 10 minutes.
  2. strain into a bowl in a sieve, pressing down on solids, discard solids.
  3. add sugars to liquid, stirring to dissolve, add lemon juice.
  4. cool mixture in refrigerator.
  5. add to container of an ice cream maker according to manufacturer's directions.
  6. transfer to a freezer safe container, freeze for 1 hour.


Most Helpful

Yes, finally a dish to use up the rhubarb patches that is refreshing and not heavy on the sugar. My guests were surprised and delighted with the light taste. I think she might pickup an ice cream maker now.

karen in tbay May 21, 2007

This is a wonderful frozen treat! There's just a enough sugar to offset the tanginess of the rhubarb. I wouldn't change a thing. I did have to freeze it in my freezer in an 8x8-inch pan covered in plastic wrap since I couldn't find the paddle for my ice cream maker. I left it in for about 4 hours, stirring it with a fork every once in a while, and it turned out great. Thanks for a new Summer favorite, chia!

Kree June 17, 2004

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