Prep 10 mins
Cook 15 mins
sweet and tangy and very refreshing.
- 1182.95 ml sliced rhubarb (1 1/4 lbs)
- 946.0 ml water
- 118.29 ml granulated sugar
- 118.29 ml brown sugar
- 14.79 ml fresh lemon juice
- boil water and rhubarb in a large saucepan for 10 minutes.
- strain into a bowl in a sieve, pressing down on solids, discard solids.
- add sugars to liquid, stirring to dissolve, add lemon juice.
- cool mixture in refrigerator.
- add to container of an ice cream maker according to manufacturer's directions.
- transfer to a freezer safe container, freeze for 1 hour.
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.
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!