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Total Time
27mins
Prep 15 mins
Cook 12 mins

You don't need an ice cream maker for this recipe, only a saucepan and food processor. It sounds heavenly ! Published in Redbook, June 2007

Ingredients Nutrition

Directions

  1. In a large saucepan, combine rhubarb and 1/2 cup sugar.
  2. Bring to a boil, stirring constantly.
  3. Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
  4. Pour into a bowl and refrigerate until cold, about 2 hours.
  5. In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
  6. Process strawberries until finely chopped, but still frozen.
  7. With motor running, pour in cream.
  8. Process until creamy, but still frozen, scraping frequently.
  9. Spoon ice cream into a large bowl.
  10. Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
  11. Freeze until firm, 2 hours or overnight.
  12. If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.
Most Helpful

5 5

What a great way to use up rhubarb! I'm the only one in the house who has tried it....hum, maybe I should keep it that way! (hehe) This is a super simple recipe too!