\u201cI sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!\u201d \u2014Denise Linnett, Picton, Ontario<\/p>\n","protected":false},"author":7061,"featured_media":1499274,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304288,305487,304180,307104,303966,304408,304368,306209,304059,306848,304438,304442,304268,304450,324623,307224,304150],"categories-v2":[308623,308988,308481,259620,310796,309462,310155,308495,308813,308745,312073,308659,309603,308844,308845,259483,308857,309177,310270,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Rhubarb Strawberry Cobbler","post_link":"\/recipes\/rhubarb-strawberry-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Strawberry-Cobbler_EXPS_FT24_22394_ST_0227_2.jpg"},{"post_title":"Rhubarb Sour Cream Coffee 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Ginger Ice Cream","datePublished":"2018-01-01","dateModified":"2023-08-13","prepTime":"PT45M","cookTime":"PT20M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps43491_CW1444968D39.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"\u201cI sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!\u201d \u2014Denise Linnett, Picton, Ontario","recipeIngredient":["3 cups sliced fresh or frozen rhubarb","2 cups sugar","1 cup milk","1 cup heavy whipping cream","2 teaspoons lemon juice","1 teaspoon minced fresh gingerroot"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally."},{"@type":"HowToStep","text":"Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled."},{"@type":"HowToStep","text":"In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb."},{"@type":"HowToStep","text":"Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer\u2019s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture."}],"recipeYield":"1 quart","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 325 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"44mg cholesterol","sodiumContent":"25mg sodium","carbohydrateContent":"54g carbohydrate (52g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nightskystar"},"reviewBody":"Tried this 2 ways...first for my carb eating family with sugar, then keto-fied it for me with all heavy cream and allulose (a natural sweetener) and everyone loved it!! I do cook the rhubarb in the microwave at 5 min intervals..quicker and doesnt heat up the kitchen!! Thank you for the ginger idea---its great!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michelle6988"},"reviewBody":"
I tried this out using coconut cream instead of heavy cream, and coconut milk instead of regular milk. It turned out great! Next I\u2019m going to make it keto as well as dairy free :D<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Teri or Kimberly"},"reviewBody":"I made this using half and half, and only 1 cup of sugar, and it turned out really well. The ginger is a bit of a shock, although it adds to the taste. The lemon is definitely a good addition.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"43491","romance_copy_dek":"\u201cI sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. 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