An excellent summertime dessert!
Ingredients
3 cups sliced fresh rhubarb
2 cups sugar
1 teaspoon lemon juice
1 cup heavy whipping cream
Directions
-Preheat oven to 375°.
-In an ungreased 13×9-in. baking dish, combine rhubarb and sugar; toss to combine.
-Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.
-Place rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.
-Stir lemon juice into rhubarb.
-In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture.
-Transfer to a shallow 1-qt. freezer container. Freeze 1 hour, stirring every 15 minutes.
-Freeze, covered, overnight.
-Makes about 2-3/4 cups.
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