Rhubarb Freeze In Pastry Tart Shells Recipe
This Rhubarb Freeze In Pastry Tart Shells is by far one of the best fruit desserts I have ever tried. The freshness of rhubarb in the spiced up cinnamon flavoring is so mind blowing to taste. Give this Rhubarb Freeze In Pastry Tart Shells a try for sure!
Ingredients
1 lb. tender pink rhubarb, cut in 1 in. pieces (about 4 cups)
3/4 to 1 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 teaspoons lemon juice
3 or 4 drops red food cbloring
1 pt. vanilla ice cream, slightly softened
8 tart shells (see Pastry for Little Pies and Tarts), or individual meringue shells
Directions
Toss rhubarb with sugar, cinnamon, and lemon peel in a 1 quart shallow baking dish having a cover.
Drizzle with lemon juice.
Bake, covered, at 350°F 20 to 25 minutes.
Cool and chill.
Using an electric blender, chop rhubarb with syrup.
Tint with food coloring.
Gradually blend with the softened ice cream.
Turn into refrigerator trays, cover, and freeze.
Drizzle with lemon juice.
Bake, covered, at 350°F 20 to 25 minutes.
Cool and chill.
Using an electric blender, chop rhubarb with syrup.
Tint with food coloring.
Gradually blend with the softened ice cream.
Turn into refrigerator trays, cover, and freeze.
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