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Emily Luchetti

Rhubarb Ice Cream

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Preparation info
  • Yield

    2 quarts

    • Difficulty

      Easy

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By Emily Luchetti

Published 1993

  • About

Wonderful by itself, with Cornmeal Poundcake, or with warm strawberries.

Ingredients

  • 8 cups rhubarb, chopped into ½-inch pieces
  • 1½ cups sugar
  • ½ cup

Method

Combine the rhubarb with ½ cup of the sugar, the water, and ¼ teaspoon of the salt in a heavy-bottomed saucepot. Cook over medium heat, stirring occasionally, until the rhubarb is soft.

Place the rhu

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