Rhubarb Ice Cream

Rhubarb Ice Cream

Ingredients:

2 cups fresh or frozen rhubarb, cut in cubes
1 cup whipping cream
½ can of sweetened condensed milk

Assembly:
Cook the rhubarb over medium heat, stirring often to keep it from burning. Cook it until is almost dry. Cool it completely and refrigerate for at least 2 hours.
After the rhubarb has been cooled, combine with the sweetened condensed milk.
Whip the cream to soft peaks and fold into the rhubarb mixture.
Pour into a freezer-safe container and freeze until firm.
I have used this mixture in an ice-cream maker, as well.

rhubarbicecream