Frozen Rhubarb Dessert Recipes

RHUBARB ICE CREAM

Rhubarb Ice Cream image

Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.

Provided by Diana Rattray

Categories Dessert

Time 2h25m

Yield 20

Number Of Ingredients 9

Ingredients

6 cups fresh rhubarb (diced)
1 1/2 cups sugar
2 cups water
1/4 cup fresh lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring (or enough to get the desired color)
3 cups milk

Steps:

Gather the ingredients.
In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
Freeze, following ice cream freezer directions.
Serve and enjoy!

Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g

FROZEN RHUBARB DESSERT

Frozen Rhubarb Dessert image

This delicious dessert is perfect to make ahead and freeze for a large gathering on Mother's Day or the long Victoria Day Weekend. The texture of the filling is similar to semifreddo, which is Italian for half-frozen, and contrasts nicely with the crunchy crust. Prepare the crust and rhubarb mixture ahead of time for quick assembly later.

Provided by Chef mariajane

Categories Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

4 cups sliced rhubarb (about 1 1/2 lbs)
1 cup brown sugar
1 orange
1 tablespoon cornstarch
1/4 cup pasteurized liquid egg-whites, at room temperature
1/2 cup granulated sugar
red food coloring
1 cup whole wheat flour
1/2 cup walnut pieces
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup butter, melted
mint sprig (optional)

Steps:

In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
Meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
METHOD FOR CRUST AND TOPPING:.
Meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
Add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
Bake crust and crumbs in a 350F oven for 7 minutes or until crumbs are golden brown; remove crumbs.
Bake crust for 8 minutes longer or until golden brown. Remove to rack and let cool to room temperature, 25-30 minutes.
In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form. Stir in rhubarb.
Stir in food coloring by drops to desired color. Pour over crust; sprinkle with reserved crumbs. Freeze for 8 hours or over night. (If frozen solid, remove from freezer a few minutes before serving). Run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.

Nutrition Facts : Calories 246.3, Fat 8.6, SaturatedFat 3.6, Cholesterol 13.5, Sodium 47.5, Carbohydrate 42.5, Fiber 2.6, Sugar 32, Protein 2.6

EASY RHUBARB DESSERT

Easy Rhubarb Dessert image

I start with a boxed cake mix and add fresh rhubarb, sugar and cream to create this fast-to-fix favorite in a jiffy.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 4

Ingredients

1 package yellow cake mix (regular size)
5 cups diced fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream

Steps:

Prepare cake batter according to package directions. Pour batter into a greased 13x9-in. baking dish. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. , Bake at 350° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Serve warm or cooled.

Nutrition Facts :

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