Jennifer's Recipe: No Churn Rhubarb Ice Cream

I feel fortunate to live in a house with a front porch. It is like having an extra room in our home in the summer. I love flying decorative flags or the American flag from our porch. June 14 is actually called Flag Day. It is the day to commemorate June 14, 1777, when the American flag was adopted as our country's official flag.

June 14 was also my grandpa's birthday! He lived till he was almost 94. In fact, he lived by himself in his own home up till his death. I have always marveled at what he was doing the day he died.  He was outside in his yard picking rhubarb.  Not just picking rhubarb but picking it for one of his lady friends! Probably not your usual 94-year-old activity.  He stumbled as he came into the house, fell, and broke his hip.  He actually came through the surgery but almost immediately something went wrong and he passed away. What a sad day, but what a full life he lived.

I wonder what his girlfriend would have done with the rhubarb?  There are so many delicious ways to use it.  Today I have an option that perhaps she would have never considered.  No Churn Rhubarb Ice Cream is a surprise waiting for you to try.  It is a creamy and refreshing dessert and so full of good flavor. It is easy to make and does not require an ice cream maker. I like that it only uses a few ingredients. It is especially great served with some fresh strawberries.  Or even better to serve those two together with a  piece of pound cake! I tweaked the recipe a little by decreasing the sugar and by adding the salt and vanilla.  If you don't grow rhubarb or don't know someone who does, you can buy fresh or frozen at the store.

If you are not familiar with no-churn ice recipes, I hope you will give No Churn Rhubarb Ice Cream a try. Find something to celebrate and eat a bowl!  In fact, I have a little leftover in my freezer that I think I will savor on my porch on June 14!

No Churn Rhubarb Ice Cream

Ingredients:

• 3 cups chopped rhubarb
• 1 1/4 cups of sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon salt1 teaspoon vanilla
• 1 cup whipping cream

Directions:

Place the rhubarb and sugar in a saucepan.  Cook over medium-high heat until the sugar is dissolved and the rhubarb is soft. This will be about 10-12 minutes. Cool. Puree the cooled rhubarb with a stick blender, food processor, or regular blender.  Puree until smooth. Stir in the lemon juice, salt, and vanilla. Chill in the refrigerator for 15 minutes.

Whip the cream till stiff peaks form.  Gently fold the chilled rhubarb mix into the whipped cream. Pour into some type of freezer-safe container.  Cover with plastic wrap and then the lid.  Freeze for 24-48 hours for the best flavor. Serve plain or with sliced strawberries for a winning treat.

Notes:

• Fresh or frozen rhubarb can be used. Store-bought frozen is fine.
• Original recipe called for 1 1/2 Cups of sugar. You could try to cut it further if you want.
• I use a Tovolo-insulated ice cream storage tub.  It is perfect for no-churn ice cream.
• For best luck whipping your cream, put the beaters and bowl in the freezer for a short time first.
• Recipe Source: Adapted from Table for Seven - received link from my good friend Kim.