Rhubarb Ice Cream

This week's Recipe Tuesday features a unique treat. 

I had never tasted rhubarb ice cream, 

and to be honest I didn't think it would be anything too special. 

But don't be fooled - it is SO GOOOOOOD! 

 I found the recipe on this blog and the only 

change I made was to add some vanilla. 

Please note that this recipe requires an ice cream maker. 

Here it is, the recipe for Rhubarb Ice Cream: 

Ingredients: 

3 c. rhubarb, chopped into small pieces 

1 c. water

2/3 c. sugar 

1 c. heavy cream 

1 c. skim milk 

1 t. vanilla extract 

Step 1: Heat the rhubarb, water and sugar in a saucepan 

on medium-high heat. Bring to a boil and cook for about 10 minutes, 

or until rhubarb is soft and the mixture is thick. Remove from heat, 

cover, and refrigerate at least 2 hours. 

 Step 2: Add the cream, milk, and vanilla to the rhubarb mixture. 

Stir to combine. Follow the manufacturer's instructions in your ice cream maker. 

Here's the finished project! It's a little soft here, 

to harden put it in the freezer for about an hour before serving. 

It's tangy, sweet and delicious. I think you'll be pleasantly surprised!