Saturday, July 4, 2015


3 cups sliced fresh rhubarb
2 cups sugar
1 tsp lemon juice
1 cup heavy whipping cream

Preheat oven to 375 degrees.

In an ungreased 13" x 9" baking dish combine the rhubarb and sugar; toss to combine. Bake, covered, 30 to 40 minutes or until tender, stirring occasionally. Cool slightly.

Place the rhubarb/sugar in a blender; cover and process until pureed. Transfer to a bowl and refrigerate until cold.

Stir the lemon juice into thre rhubarb.

In a small bowl, beat the cream until stiff peaks form then fold into the rhubarb mixture. Transfer to a shallow 1-quart freezer container and freeze for 1 hour, stirring every 15 minutes.

Freeze, covered, overnight or until firm.

Source: This recipe is from a military wife at Ft. Knox, Kentucky where my son was stationed twice. The picture is a file photo.

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