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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 5 |
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No matter where my family is stationed, this rhubarb recipe always makes me think of my parentsâ backyard garden in Rochester, New York. Ingredients:
3 cups sliced fresh rhubarb |
2 cups sugar |
1 teaspoon lemon juice |
1 cup heavy whipping cream |
Directions:
1. Preheat oven to 375°. 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. Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
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. Yield: 2-3/4 cups.
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