Rhubarb Ice Cream
Rhubarb Ice Cream is an moderately easy dessert you can prepare in about 2 hours 2 minutes. Made with c. diced fresh rhubarb, c. sugar, . lemon juice, . salt and egg whites, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In saucepan combine rhubarb, 3/4 cup sugar and water.
Cook covered for 10 to 15 minutes or until tender.
Cool slightly.
Add lemon juice, salt and coloring.
Pour into 8-cup freezer container.
Freeze firm.
Break into chunks.
Place in chilled bowl and beat smooth with electric beater.
Beat egg whites until soft peaks form.
Gradually add 1/2 cup sugar beating to stiff peaks.
Fold whipping cream into rhubarb mixture along with egg mixture.
Freeze firm.
Makes 1/2 gallon.
π· Perfect Pairings
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