No Churn Rhubarb Ice Cream

1. 1

   In a saucepan over medium heat, cook rhubarb and sugar until rhubarb is soft and sugar is completely dissolved. This should take about 10-12 minutes. Remove from heat and let it cool.

2. 2

   With a blender, food processor or stick blender, puree rhubarb until smooth. Place in refrigerator to get cold for about 15 minutes.

3. 3

   In a mixing bowl, beat cream until stiff peaks form. Stir lemon into rhubarb puree, then fold into the whipped cream. Place in freezer safe bowl and cover.

4. 4

   Place in freezer until sets, at least 4-6 hours, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.