Fabulous Rhubarb Meringue Ice Cream

This is another great rhubarb recipe that I found in the March/April edition of the Morrisons magazine! Time to make doesn't include cooling or freezing time.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Put the rhubarb in a pan with the sugar & heat gently, stirring occasionally until the sugar is dissolved. Increase the heat to a simmer & cook for 5-6 minutes, until the rhubarb is tender. Remove from the heat & allow to cool.
  • Put the mascarpone in a bowl & beat in the custard, orange rind & juice until smooth. Fold in the rhubarb & meringue nests until just combined.
  • Spoon the mixture into a rgid freezer container & cover. Freeze for 1-2 hours, until the mixture starts to harden around the edges & then beat well with a fork to break up the ice crystals.
  • Returen to the freezer & repeat this process once more. Finally, freeze for 2-3 hours until firm. Remove the ice cream from the freezer around 20 mins before serving.
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RECIPE MADE WITH LOVE BY

@Um Safia
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@Um Safia
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"This is another great rhubarb recipe that I found in the March/April edition of the Morrisons magazine! Time to make doesn't include cooling or freezing time."

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  1. Um Safia
    This is another great rhubarb recipe that I found in the March/April edition of the Morrisons magazine! Time to make doesn't include cooling or freezing time.
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