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DESSERT RECIPE: Rhubarb Ice Cream

3-cups thinly sliced rhubarb, fresh or frozen
2-cups sugar
1-tsp lemon juice
1-cup heavy whipping cream

Place rhubarb in an ungreased 13x9 inch baking dish
Sprinkle with sugar, tossing to coat
Cover and bake in a 375°F oven for 30-40 minutes, or until tender, occasionally stirring
Cool slightly
Process in batches in food processor or blender until smooth
Transfer to a bowl, cover and refrigerate until chilled
Stir in lemon juice
In a mixing bowl, beat cream until stiff peaks form
Gradually fold into rhubarb mixture
Transfer to a shallow 2-qt freezer container
Freeze uncovered for 1-hour, stirring every 15 minutes
Cover and freeze overnight

Makes 2 ¾-cups
 
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