Refreshing Rhubarb Ice Cream

1. 1

   Preheat oven to 375u00b0. In an ungreased 13x9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.

2. 2

   Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.

3. 3

   Stir lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm.

* Per serving · 4 servings · Values may vary.

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