This makes a quart. Who ever made a quart of ice cream? Double it or even triple it.


Rhubarb Ice Cream

3 C sliced fresh rhubarb

2 C sugar

1 C milk

1 C heavy cream

2 t lemon juice

1 t minced fresh gingerroot

Place rhubarb on an ungreased 13X9 pan. Sprinkle with sugar; toss to coat. Cover and bake at 375 for 30-40 minutes or until tender, stirring occasionally. Or you could just stew it. Either way, after it cools run it through the food processor in batches. Refrigerate until cool.

In a large bowl combine the rest of the ingredients then add rhubarb. Fill ice cream maker and freeze.

Best. Ice cream. Ever.