4.8
(20)
Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
Combine all of the ingredients in a medium sized pot over medium heat. Bring to a simmer, stirring frequently to prevent burning. Cook just until the rhubarb softens, about 5 minutes.
Step 2
Remove from heat and purée in a blender or with an immersion blender. If using a blender, do so in batches so the mixture doesn't overflow and burn you.
Step 3
At this point, you can either strain the purée by pressing it through a fine mesh sieve to remove any remaining fibers, or you can refrigerate it it straight away in a sealed container. If your rhubarb is older and fibrous, or if you don't want the odd streak of unblended fruit, then straining is for you. Otherwise, straining isn't necessary.
Step 4
Chill the purée for 2-3 hours, or until cold. Pour into the ice cream maker and churn according to the manufacturer's instructions. Transfer it to a 9"x5" loaf pan and freeze until firm and scoopable, about 3 hours. To serve, dip an ice cream scoop into a cup of very hot water, wipe dry and then scoop. Store in a sealed container in the freezer away from the door for up to 2 weeks.
Your folders
kitchensanctuary.com
5.0
(2)
20 minutes
Your folders
unleashed.legendaryladylabs.com
Your folders
americastestkitchen.com
4.4
(8)
Your folders
momontimeout.com
20 minutes
Your folders
asweetpeachef.com
5.0
(5)
Your folders
cooking.nytimes.com
5.0
(845)
Your folders
tasteofhome.com
5.0
(1)
Your folders
thepioneerwoman.com
5.0
(1)
Your folders
insanelygoodrecipes.com
5.0
(2)
10 minutes
Your folders
culinaryshades.com
4.8
(16)
25 minutes
Your folders
seriouseats.com
5.0
(3)
Your folders
marthastewart.com
2.9
(7)
Your folders
melskitchencafe.com
Your folders
nathaliebakes.com
5.0
(2)
85 minutes
Your folders
smalltownwoman.com
5.0
(6)
45 minutes
Your folders
skinnytaste.com
5.0
(2)
Your folders
tasteofhome.com
4.7
(7)
40 minutes
Your folders
foodnetwork.com
4.5
(115)
1 hours
Your folders
thepioneerwoman.com
5.0
(1)