Rhubarb Ice Cream

Rhubarb Ice Cream

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  • 3 C fresh rhubarb, sliced
  • 2 C Pioneer® Sugar
  • 1 tsp. lemon juice
  • 1 C heavy whipping cream


  1. Preheat oven to 375° F.In an ungreased 13 x 9-inch baking dish, combine rhubarb and Pioneer® Sugar; toss to combine. Cover and bake 30 – 40 minutes or until tender; stir occasionally. Remove and cool slightly.
  2. Add rhubarb mixture to a blender; cover and process until pureed. Transfer to a bowl; cover and refrigerate until cold. 
  3. Remove rhubarb from refrigerator and stir in lemon juice. 
  4. In a mixing bowl, beat heavy cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container. Freeze 1 hour, stirring every 15 minutes. Cover and freeze overnight or until firm.
Rhubarb Ice Cream
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