- 1-1/2 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 1/2 teaspoon lemon juice
- 1/2 cup heavy whipping cream
- Place rhubarb in an ungreased 11x7-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 25-30 minutes or until tender, stirring occasionally. Cool slightly. Process in a food processor until blended. Transfer to a bowl; cover and refrigerate until chilled.
- Stir in lemon juice. In a bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.
2/3 cup: 612 calories, 22g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 106g carbohydrate (101g sugars, 2g fiber), 2g protein.