3 cups rhubarb, fresh or frozen, thinly sliced
2 cups sugar
1 tsp lemon juice
1 cup heavy whipping cream
Place rhubarb in an ungreased 13x9-inch baking dish. Sprinkle with sugar, tossing to coat.
Cover and bake in a 375 degree F oven for 30 to 40 minutes, or until tender, occasionally stirring.
Cool slightly.
Process in batches in food processor or blender until smooth.
Transfer to a bowl, cover and refrigerate until chilled.
Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form.
Gradually fold into rhubarb mixture.
Transfer to a shallow 2-qt freezer container.
Freeze uncovered for 1 hour, stirring every 15 minutes.
Cover and freeze overnight.
Sugar: 135g
:
Calcium: 156mg
Calories: 816kcal
Carbohydrates: 141g
Cholesterol: 109mg
Fat: 30g
Fiber: 2g
Iron: 1mg
Potassium: 411mg
Protein: 3g
Saturated Fat: 18g
Sodium: 36mg
Vitamin A: 1291IU
Vitamin C: 11mg
