Rhubarb-Strawberry Ice Cream

1. 1

   In a large saucepan, combine rhubarb and 1/2 cup sugar.

2. 2

   Bring to a boil, stirring constantly.

3. 3

   Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.

4. 4

   Pour into a bowl and refrigerate until cold, about 2 hours.

5. 5

   In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.

6. 6

   Process strawberries until finely chopped, but still frozen.

7. 7

   With motor running, pour in cream.

8. 8

   Process until creamy, but still frozen, scraping frequently.

9. 9

   Spoon ice cream into a large bowl.

10. 10

    Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.

11. 11

    Freeze until firm, 2 hours or overnight.

12. 12

    If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.

* Per serving · 4 servings · Values may vary.

No additional tips available.