Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.
INGREDIENTS | YIELD: 1 QUART
- 1½ pounds rhubarb, cleaned and chopped
- ⅔ cup water
- ¾ cup sugar
- 1 teaspoon fresh lemon juice
Wash, trim, and chop the rhubarb; combine with the water and sugar in large saucepan over medium heat.
Stirring occasionally, cook until tender, about 7 minutes. Remove from heat, and cool to room temperature.
Place cooled rhubarb in a blender or food processor. Add lemon juice and purée until smooth. Refrigerate until thoroughly chilled.
Add to ice cream maker and follow manufacturer's instructions for freezing.