Rhubarb Ice Cream

3 cups of thinly sliced fresh or frozen rhubarb

2 cups of sugar

1 tsp. of lemon juice

1 cup of heavy whipping cream

*Place rhubarb in an ungreased 9×13 baking dish. Sprinkle with sugar and toss to coat. Cover and bake at 375 degrees for 30-40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in a blender or food processor. Transfer to bowl, cover and refrigerate until chilled. Stir in lemon juice. In a mixing bow, 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. Makes 2 3/4 cups.