Menu

Rhubarb Ice Cream

5 reviews
Total Time
Prep: 15 min. + chilling Cook: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Jan Douglas, Dent, Minnesota

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 24, 2023

You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. —Jan Douglas, Dent, Minnesota

Now Trending

Test Kitchen Approved

Rhubarb Ice Cream

5 reviews
Prep Time 15 min
Cook Time 10 min
Yield about 2 quarts

Ingredients

  • 4 cups sliced rhubarb
  • 2 cups sugar
  • 2 cups water
  • 3 cups miniature marshmallows
  • 3 tablespoons lemon juice
  • 5 to 7 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped
Text Ingredients

Directions

  1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
  2. Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
  3. Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.

Nutrition Facts

1/2 cup: 236 calories, 11g fat (7g saturated fat), 41mg cholesterol, 17mg sodium, 35g carbohydrate (31g sugars, 1g fiber), 1g protein.

Loading Popular in the Community
Loading Reviews