Rhubarb Ice Cream

Rhubarb Ice Cream
Rhubarb Ice Cream. Lisa Barber / Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 1 Gallon (20 servings)
Ratings (9)

If you're lucky enough to have a rhubarb plant in your garden, you have plenty of rhubarb to make this ice cream. This is an excellent way to enjoy it! 

To double the flavor, top the ice cream with this easy rhubarb dessert sauce, or this combination of strawberries and rhubarb

The ice cream is amazing with a slice of warm pie or a dish of rhubarb cobbler

What You'll Need

  • 6 cups rhubarb (diced, fresh)
  • 1 1/2 cups sugar
  • 2 cups water
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 4 cups heavy cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon red food coloring (or enough to get desired color)
  • 3 cups milk

How to Make It

  1. In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer. Simmer, uncovered, for 10 minutes, or until the rhubarb is tender. Cool thoroughly.
  2. Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring. Pour into a 1-gallon freezer container. Add milk, filling about two-thirds full. Freeze, following ice cream freezer directions.

    Tips and Variations

    Strawberry Rhubarb Ice Cream - Replace up to half of the rhubarb with sliced fresh strawberries.

    For a 1 1/2-quart ice cream maker, use 2 cups of diced rhubarb, 1/2 cup of sugar, 2/3 cup of water, 1 tablespoon of lemon juice, a pinch of salt, 1 1/3 cups of heavy cream, 1/4 teaspoon of vanilla, and 1 cup of milk. Follow the manufacturer's directions.

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