RHUBARB ICE CREAM
1 pound rhubarb, trimmed
2 cups heavy cream
1 cup sugar
1 tablespoon lemon juice
Pre-heat the oven to 375°F.
Cut the rhubarb into half-inch
(1cm) lengths
and place them in a shallow baking dish
along with the sugar and the lemon juice.
Place the dish on a lower shelf
in the pre-heated oven.
Cook for 15 to 20 minutes
or until the rhubarb tender:
Let it cool slightly.
Pour the rhubarb in to the food processor.
Process until you have a smooth purée.
Pour into a container,
cover, and transfer to the fridge to chill.
Stir the cream into the rhubarb purée,
pour into an ice-cream maker
Churn until the mixture has the consistency of softly whipped cream.
Freeze for a minimum of 2 hours
or until the ice cream is firm enough to serve.
(
geocities.com/green_cache)