Rhubarb Fruit Ice

If you need to make a simple, light dessert, try our rhubarb fruit ice recipe.

| March/April 1989

  • rhubarb fruit ice - closeup of glass containing pink semi-frozen dessert
    The flowers are optional. You'll probably want to remove them when it's time to eat you rhubarb fruit ice.
    PHOTO: VIKTORIJA/FOTOLIA

  • rhubarb fruit ice - closeup of glass containing pink semi-frozen dessert

In general, making a fruit ice is easier than making ice cream. This recipe for rhubarb fruit ice is certainly no exception. The main challenge will be not burning the sugar while you’re boiling it into sugar syrup.

1 cup water
1 cup sugar
1 1/2 pounds young rhubarb
Juice of 1 lemon
1 pint small strawberries

Combine water and sugar in a saucepan, and bring to a boil to form a syrup. Simmer for 5 minutes while stirring. Add rhubarb, and cook until tender. Add lemon juice and strawberries, and press through a sieve. Put in a covered plastic container, and store in freezer until almost frozen. Take out, scrape down, and refreeze. The preparation will keep well in the freezer for about three weeks.


For more rhubarb recipes see All About Rhubarb Plants



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