Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy
- 1½ lbs. rhubarb, cleaned and chopped
- ⅔ cup water
- ¾ cup sugar
- 1 tsp. lemon juice
- Wash, trim, and chop the rhubarb; combine with the water and sugar in large saucepan over medium heat.
- Stirring occasionally, cook until tender, about 7 minutes. Remove from heat, and cool to room temperature.
- Place cooled rhubarb in a blender or food processor. Add lemon juice and purée until smooth. Refrigerate until thoroughly chilled.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.