Makes 6 servings
- 1 cup plus 2 tablespoons sugar
- 1 cup water
- 1 pound fresh or frozen cut-up rhubarb
- 2 tbsp light-color corn syrup
In a medium saucepan, combine sugar and water. Bring to boiling; reduce heat. Add rhubarb. Cook for 8 to 10 minutes or until rhubarb is tender. Remove pan from heat and let cool for 20 minutes.
Add rhubarb mixture and corn syrup to a blender. Cover and blend until smooth. Pour mixture into an ice cream maker and process according to the manufacturer’s instructions. As soon as the mixture begins to thicken and lighten, transfer it to a freezer container. Cover and freeze overnight until firm.
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