Total Time
35mins
Prep 25 mins
Cook 10 mins

A nice summer treat served with either ginger ale or champagne. Can be frozen in a pan or made in a 2-quart ice cream freezer and freeze according to the manufacturer's directions. Time to make doesn't include freezing time

Directions

  1. If using frozen rhubarb, thaw slightly.
  2. In medium saucepan combine rhubarb, 1/2 cup of the cranberry juice and sugar.
  3. Bring to boiling, reduce heat, cover and simmer for 5-8 minutes or until sugar is dissolved and rhubarb is tender.
  4. Remove from heat and stir in remaining cranberry juice and strawberries. Cool.
  5. Place half mixture in blender process until smooth. Transfer mixture to 9x9x2 inch nonmetal freezer-proof container.
  6. Repeat with remaining rhubarb mixture.
  7. Cover and freeze for 4-5 hours or until nearly firm.
  8. Break frozen mixture into small chunks and place in chilled large bowl.
  9. Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container.
  10. Cover and freeze for at least 6 hours or until firm.
  11. To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little champagne or ginger ale around the fruit ice.
Most Helpful

All of my nieghbors love it when i make this int he summer. I add 1/2 of what is says to add of the sugar and substitute slpenda for the sugar since I have a neighbor who is diabetic

PatriciaL. March 05, 2008

I just saw this recipe in a Better Homes and Gardens magazine and I can't wait to try it it sounds wonderful!!

Lisa from OK January 27, 2008

This is fantastic! I have a steady supply of rhubarb during summer from the garden of a friend so had my winter supply to use from my freezer. I served it in ramekins as 1 part of a fruit dessert combo to the delight of dinner party guests Fri nite & it was very well-received. I used my stick-blender in the prep, added Sprite Zero in place of the champagne or ginger ale & it was soooooo good! I did not manage the pic process due to my impatient guests, but I will soon to be sure. Thx for posting this lovely alternative for my rhubarb supply. Loved it!

twissis December 10, 2006