Rhubarb Ice Cream Recipe

Rhubarb Ice Cream picture


Difficulty LevelMediumHealth IndexAverage
CourseMain Ingredient


 Rhubarb2 Cup (32 tbs), cubed
 Sugar3⁄4 Cup (12 tbs)
 Egg yolks2 , beaten
 Heavy cream1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Egg whites2 , unbeaten

Nutrition Facts

Serving size

Calories 264 Calories from Fat 143

% Daily Value*

Total Fat 16 g25%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 116.5 mg

Sodium 35.3 mg1.5%

Total Carbohydrates 28 g9.5%

Dietary Fiber 0.74 g3%

Sugars 25.6 g

Protein 3 g6.1%

Vitamin A 14% Vitamin C 7.7%

Calcium 6.9% Iron 1.4%

*Based on a 2000 Calorie diet


1 In a pan, combine rhubarb and 1/2 cup sugar.
2 Cook, covered for 15 minutes over low heat (do not add water)
3 Allow to cool.
4 In a bowl, combine egg yolks, cream, lemon juice and rhubarb.
5 Mix well.
6 Transfer to a refrigerator tray.
7 Freeze until firm.
8 Turn into a bowl and break in chunks.
9 Beat until fluffy, but not melted.
10 In another bowl, beat egg whites and 1/4 cup sugar.
11 Gradually fold into the ice cream.
12 Return to the refrigerator tray.
13 Freeze again.

14 Serve chilled.